Very sweet, touch of smoke. Peach plus something deep and earthy.
Pale yellow, sweet, sour. Cooling feeling. Saliva. The first cup immediately makes my head feel heavy and my brain slips into a floating tank.
At the initial steeps the leaves smell really comforting, I get vanilla, high-pitched greenness, some pungency.
The liquor is thick, mouth coating, and leaves a lingering saliva-inducing sweet/sour taste all around the mouth and some light tingling feeling in the throat. This aftertaste evolves and changes to ripened grapes. My mouth feels cold.
Then hay, candies, white grapes, some fermentation smell. This tea doesn’t feel more than 2 years old. Maybe I’m wrong.
As I keep going it gets really thick, sweet and pungent. The aftertaste rises from the throat. My body is relaxed and tense at the same time, my head is floating. I’m trying to understand the differences on “qi”, but, for now, the teas I try make me feel in a similar way. I keep observing.
As I’m typing this the huigan keeps going as if I just ate some white grapes and in the act of swallowing them they got stuck in my throat.
I get a “clay” aroma from the leaves, the liquor keeps pushing and being less thick, more spicy and cooling. After 6 steeps start I start feeling a more pronounced bitterness/astringency, but still enjoyable.
The leaves start smelling like sweet vanilla. The soup thins out, keeping an enjoyable cooling and sweet profile.
I’m thinking it would be cool to drink puerh in reverse. Like starting from the later infusions and going backwards. This because in a session one’s get slowly saturated with tea, and maybe the later steeps are often less appreciated (?).
Anyway, I like this tea. Looking forward to try many more.