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Starting this one out with 10 grams picked off the cake and into the yixing. I hit it with hot water for about 5 seconds and let it rest another 30 seconds to open up. The aroma of the wet leaves was almost like a damp forest floor. Like you would find in the woods after hiking through it after a rain shower. The first brew was about 10 seconds as I forgot to set the timer. It brews a nice dark golden color in the glass mug. It has a slight semblance of ’smokiness" to it but only briefly. This quickly turns into a pine and honey flavor. A touch of fleeting bitter and it is back to the honey. this is one of those teas that will make the tip of your tongue slightly numb and excite and tingle the middle part of it. it give the cooling effect after drinking it.
This is a nice enjoyable sheng to those who would like the slight smokiness similar to an aged Xiaguan tea. Very solid for the first cup and afford-ably priced for a whole cake.
Second steep smoke has subsided a bit . A little more bitter turning slightly sweet and the numbing punch is still there..

Preparation
205 °F / 96 °C 0 min, 15 sec 10 g 10 OZ / 295 ML

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