I had this tea at least 10 times and I still find it quite elusive. I had sessions where it was delicious, and others where it was very insipid, bland or plain bitter/astringent. This notes represent a satisfying session. I think this tea needs to be brewed with particular care and attention.
Dry leaves: sour plums, tobacco, light smoke. Beautiful.
Wet leaves: very fruity and layered fragrance, with a touch of smoke, wood, plums
1
the liquor feels medium-light, but at the same time carries a lot of flavours that spread in the mouth after swallowing, lingering with the help of a controlled astringency. It’s plump with smoke, hay, fruits and fermentation. Pleasant acidity. Beautiful aroma.
2
Some bitterness. The body is light but with good tannic presence. Light sweetness and forest floor aromas make the tea feel “alive”. As it cools down feels a bit like “melted ice”.
3
Austere with light umeboshi acidity. Italian painter Giorgio de Chirico comes to my mind.
4
Incense, very ripe fruits, dried flowers. Sense of “purity” and “cleanliness”. Light cooling sensation.
5
Qi is present but light and comfortable. Slightly relaxing, improves focus. Flavours of cured meat with herbal/root bitterness. Juicy mouthfeel. Aroma gets sharper.
6
Warming. Chalky mouthfeel. More incense and bitter herbs. light camphor.
YiWu is tough for me to het a handle on as well. JingMai the same way. I just can’t get the hang of them it seems.