This is the orb from the Sheng Olympiad.
I thought this was damn good. I was pretty impressed. The ball is not too tightly rolled and gives off a Sichuan pepper, peppercorn, and some sweetish savory notes. I seem to always smell Sichuan peppers on tea balls, not sure why. I warmed up my pot and threw it in. The aroma does a backflip and becomes very sweet with a thick green background. I can pick up an underlining bite that sifts through the brown sugar and maple fog. This is a very nice and inviting scent. I washed the ball twice and prepped for brewing. The taste begins light and grassy with some jasmine. The next steep is similar with dandelion floral qualities. Afterwards, the floral qualities truly bloomed and spread out on top of a nice bitter green base (bok choy/kale?). A punchy background of fruits follows throughout the session. The taste is really nice. The later steeping caused the floral and green qualities to reverse, so it was a base of floral and a hint of bitter greens. Personally, I thought this to be a floral bomb; it was packed with dandelion, jasmine, and iris. The tea gives off a crisp cooling sensation that sits at the tongue. The tea softens out and soothes with the fruit tones. The qi was noticeable but relaxing. This was a major kickback tea for me. I just put on some tunes and leaned back from my tea table. It was a good vibe-y tea. While drinking, I was trying to pull from memory how last years was, and I believe this one is softer and thicker; a more pronounced tone to it. I will have to look back through my notes.
Flavors: Bok Choy, Brown Sugar, Dandelion, Floral, Fruity, Grass, Jasmine, Kale, Maple Syrup, Pepper, Smooth, Sweet