I feel like I tried this a few years ago, but didn’t like it. I most likely oversteeped it then, which I was prone to doing. (And still am, occasionally.)
But this time, having a little more basis for what a yunnan should taste like, I like it. The leaves smell bright and sweet, but satisfyingly malty. They aren’t smoky, just smooth and very flavorful. It’s strong enough to be good with breakfast. The description mentions a peppery taste, but I’m not getting it. I guess that comes out if you give it the full 5 minutes.
This would be a good yunnan to have around, but I still prefer Teavivre’s Yun Nan Dian Hong Golden Tips.