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~60ml porcelain gaiwan. 1 10-15sec rinse, let leaves sit a few minutes. steeps 5s, 2s, 2s, 5s, 5s, 5s, 10s, …

first steep — smell inside gaiwan lid sharp and bitter? with some fruit, perhaps. tea still light, but with a little buttery vegetal-ness, and some soft sweetness. very light hint of smoke.
second steep — smell inside gaiwan lid becoming that warm spicy vanilla(?)-y smell of sheng (at least, in my head that’s what it is), with a hint of barnyard. tea a little stronger, mild fresh-woody aftertaste, very light perhaps-smoke.
third steep — not much different, but with a stronger&longer aftertaste. should’ve probably given it a longer steep. aftertaste almost grassy? with dry-mouth feel. there is probably a name for that. interesting about the lid smells — half of the lid smells of warm spices, with maybe some tobacco; the other half smells thoroughly barnyardy. interesting that it’s split by (probably) which half contacted the tea on the pour.
fourth, fifth, sixth, seventh steeps — more tobacco-y, to me, and a bit bitter in back of mouth. or just… bitter everywhere. whoah. it’s like it’s climbing around the edges of the back of my tongue, even after the liquid is gone. almost a chewy sort of thing.

It seems to pretty much continue in that vein, with the bitterness becoming the primary. I’ve not until now had a tea like this; it’s very interesting.