Aroma: Pink peppercorns, almond, cinnamon, blackcurrant, buckwheat, miso, perilla leaf, guava peel.
Palate: Four Seasons Spring Tea (Sijichun), shrimp rolls, bitter dark chocolate, cornflakes, peanut soup, cardamom.
Finish: Mutton hot pot, hojicha, sweet pickled ginger slices, passionfruit, coriander seeds, fig.