A brief (5-10 seconds) steep in 90 Celsius water.
Liquor is almost clear with a golden caramel in color, similar to whisky.
Taste is smooth and fruity, with a hint of tartness and a sweet aftertaste that lingers.
Mouthfeel comes with some dryness, but no astringency.
Wet leaves are dark black-brown in look, giving off an aroma of ripen fruit, similar to raisins, with a woody/leathery note.
Empty cup leaves a soft sticky-sweet smell, toffee-like.
Strength of flavor starts to mellow down by the 7th infusion, thus best to steep longer from here onwards.
A longer (1 minute) steep in the next infusion gives a deeper color hue to the liquor and brings out more of its sweet aftertaste.
I'm not much into dark oolong or gaba variety type of tea, but the long fruity sweetness of its aroma will be a plus for most palates.