7g
The aroma of the dry leaf (tuo) is herbal, hay, has complexity and promises an interesting drink. It is highly compressed.
The aroma of the wet leaf is slightly medicinal, fruity, stewed mushroom, sweet peat (Laphroaig/Talisker/Ardbeg aroma), floral with a pollen-like sweetness, dark cherries, strawberries, warm lemon. There is smoke, but it’s not overpowering; it’s smoked fish (kipper) smoke.
5s – Fruit on the front of the tongue, smoky on the swallow, medicinal. It has a mushroom direction: perhaps time has changed it’s sharpness into this fungus flavour profile.
10s – It has the Menghai flavour profile of concentrated herbyness. It has Lapsang Souchong smokiness and slight bitterness. It is complex.
15s – Concentrated herbyness with a mushroom direction. You first get the concentrated herbyness, and then you get the mushroom-ness. Floral sweetness sits on top of the concentrated green base. The only other tea I’ve known to have this is 2002 CNNP Little Yellow Mark Private Order by White2Tea. It does tingle on the edge of the tongue.
20s – The wet leaf now has a pungent aroma. It is becoming astringent
Flavors: Herbs, Medicinal, Mushrooms, Smoke
I agree this one has a very complex profile. It kind of hammers away and tosses notes of flavour from all sides.