2015 BuLang DaShu(big tree) Spring Tea Sheng Cha Mini Cake

This tea is made from tea leaves picked up in spring of 2015 from dashu in bulang mountain. It was not compressed until this autumn in 2017. And maocha was stored in menghai yunnan’s warehouse.
At first steep, it tastes light in bitterness and astringency. Both of them withdrew soon and huigan came after that softly.
I deliberately infused the tea deeply with long time around 30sec(forgive me as a heavy drinker), the taste became mellower and fruitier. Bitterness? Yes. Thicker than before. Better to drink in morning like now or late afternoon. Huigan comes like tide rising up slowly but with momentum. It is not like tsunami. That happens in LaoBanZhang.