Chafang Lao Cha ’16

At first subtle aromas of malt, fruits, honey, tobacco, forest floor fermentation.
First infusion is thick bodied and sweet, with a strong metallic bitter note that lingers on the tip of the tongue.
Taste is difficult to describe, like a vegetable syrup. The bitter note, thick body and mellow sweetness are the main characters. I get a liquorice like huigan.
The second infusion brings out a more ginseng/bitter roots/cicory flavours and aromas. That initial bitter note mellowed a bit, with an increased astringency that spreads in a strong mouth coating aftertaste. 7g feels a bit too strong in my 90ml hongni. I feel many flavours hidden under the sharp bitterness and astringency. My heart beats faster, the qi is reducing my mental abilities.
On the 3rd infusion I get a “thai basil” aroma, the liquor is less intense but still very strong and more astringent. I need to stop as I’m very sensitive to caffeine and this one is kicking a lot.
I feel my 10g sample was not enough to understand this tea. It’s neither young nor aged.