Little old tea heads. The clumps are brown in color. The aroma of the dry leaf smells reserved, but warmed up reveals aromas: brick, berry and fennel. This puerh should be brewed longer in order to get everything out of it: dense lumps, too knocked down, requires a little more time than usual. It is excellent to brew and likes thick-walled kettles. The color of the infusion is intense, with redness. The taste is mild and smooth. A morning puerh for a smooth entry into reality.