Used a small yixing teapot reserved for dark oolongs. Short infusions first about 3-4 sec, later 5-10.
3-4 sec: Starts with mild, creamy sweetness and flowery smells — pretty lightsome tea.
Later on (around 3-4 infusions, 5-8 sec) it gets stronger, fiery chaqi appears. However, its delicacy remains. Rich both in fragrance and flavour. Still round and creamy; almost like silk it fills the whole mouth. Extreme complexity, real rock-tea.
A truly one of a kind tea, I definitely recommend:
Flavors: Baked Bread, Butter, Cacao, Chestnut, Cream, Dark Chocolate, Flowers, Wet Wood