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Sharp, tropical nose on the washed leaf with a bit of smokiness as well. Reminds me a lot of the smell of dried mango slices. I let the first infusion go a little longer than usual – probably 10-15 seconds – and it is a real delight. The smokiness comes through just enough in the flavor without covering up any of the fruitiness. Incredibly delicate and complex flavor profile that I suspect has benefitted tremendously from aging. On the second infusion, I notice more classic sheng camphor and minerality come through in the flavor. The leaves take on a new, sweet, berry aroma in contrast to the sharper mango scent before. The “throat feel” of the tea is extremely smooth and warming. These camphor, mineral and berry flavors take up more space in infusions 3 and 4, after which the leaf aroma is strongly camphorous.

Remarkable, dynamic sheng pu’erh. Strongly recommend!

Very nice! Gives a nice core sample of the exemplary flavors associated with yancha. Nice malty roasted notes that come with a moderate-to-strong weed funk but still allow a lovely lilac note through. Wonderfully balanced and definitely going to be in my regular rotation!

Scented marker, Windex, chrysanthemum. Brewed it gongfu style with some peel. Not “bad” but definitely an acquired taste I haven’t acquired. Super strange tasting – there aren’t a lot of easy reference points. Not a particularly pleasant drinking experience though – aggressively cloying, and the flavors that come through are more household chemicals than nice mulchy earthy shou flavors I’m used to. I’m happy I tried it and white2tea’s prices are great, but it’s more of a curiosity