Bai Lin Gong Fu is best known of the three famous gong fu style black teas first produced in the area near Bai Lin the latter part of the 19th century (the other two of the trio are Zhenghe Gongfu and Tanyang (aka Panyang) Congou. It is from an early spring plucking, so the leaves and buds are small and tender, and has historically been a much revered tea because of the attention to detail in its production (which is why it's called 'gong fu' - gong fu indicates that the tea is well made due to mastery and discipline).
Bai Lin Gong Fu has prominent notes of caramel, toffee and toast The body is on the heavy side of medium with a very satisfying mouthfeel. There is some fruitiness to the tea, but it is ripe fruit or dried fruit rather than very fresh or barely ripe fruit. The final drying of this tea is done in two phases with a focus on low heat over a longer period of time to bring out the bakery spice aromatics of the tea.