Got this as part of the traveling sheng box. I started by heating the yixing with near boiling water. Putting the dry leaf in , I got a fairly intense chocolate and wet earth smell, also a bit of fermented aroma that you sometimes get with ripe puerh that hasnt come down a bit yet.
After a quick rinse, and just one as the tea seems very clean and didnt need more than one. The chocolate aroma became more like dark sweet chocolate and less like baking chocolate. Also wet wood and maybe caramel or dark fruit.
Tasting the first brew it was all chocolate, wet earth and wet wood. Nice but seems like a year or two in a dry climate would mellow this tea considerably and make it truly nice. Also its very sweet and quite nice as an after dinner tea to help in digestion.
Second brew was much the same although the wetness is coming down just a little at this point for more of a dark sweet flavor. Much nicer this brew, possibly 2 rinses could have helped this.
I have a feeling this is going to brew out many brews as the tea liqour is quite dark and thick, which tends to indicate a strong long brewer. This tea is really perfect with desert or after dinner to aid digestion.
Flavors: Dark Chocolate, Sweet, Wet Earth, Wet Wood