Age-blackened dry leaf in warmed gaiwan has a sort of woody(?) aroma, vaguely like some shu. I think it’s a kind of generic aged-tea smell. Infusions like rinse/10s/10s/15s/20s… for the 1st 10, then 60s/70s/80s/90s. Crystal Springs water at 208-212F.
Orange soup, no hint of humid storage, very clean-tasting. First few steeps have sweetness, mellow woody taste. Bitterness and astringency begin to develop by the 5th steep. Medicinal taste in 6th and subsequent infusions. Begin to get a slight tea sweat at 9th. Astringency continues to build through the 10th. 12th beginning to taste thin. Still some sweetness, astringency and medicine at 14 but gave it up at that point.
Spent leaf completely unfurled without creases, brown with olive-drab spots, looks like factory/plantation leaf. Not rubbery, crumbles when rubbed between fingers.
Is it Yiwu? Is it Zheng Shan? No idea, but it’s nice, clean, dry-aged tea with some potency and longevity, not too expensive.
Flavors: Wood
Nice. I have a sample somewhere, i need to try ;)