This tea started out as a very complex mix of notes of spice, vegetal notes, camphor, and even medicinal notes. It did not in my opinion have a strong start. But by about the fifth steep it began to become a sweet and smooth raw puerh. By the twelfth steep it was very sweet and very smooth. Not quite the apricots of a new sheng but still sweet. It was overall very good. This would not be a good tea to steep western style however because the good notes took a while to emerge. This is definitely an example about how gongfu brewing can improve a tea dramatically.
I steeped this tea twelve times in a 150ml gaiwan with 9.1g leaf and 190 degree water. I gave it a 10 second rinse. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, 1 min, 1.5 min, and 2 min. I could have kept going with this tea but I decided I had had enough caffeine for today.
Flavors: Camphor, Medicinal, Spicy, Sweet, Vegetal