Its dry leaves- large, furry, diverse, and incredibly healthy- smell of high sweetness that drops off into a deeper licorice tone. These diverse leaves easily separate and tumble onto yixing.
The first impression in the mouth is very nice. Sweetness reveals itself fast then takes a quick turn into soft peppery pungent spice which tickles the nose like black ground table pepper would. This sensation trails disappears under more characteristic, but welcoming, creamer notes but starts off the very involved mouthfeel. Actually this sensation is more like an overarching sinus, throat, nose, and mouth- feel. To call it simply a mouthfeel doesn't do this tea any justice. It is much more.
The chaqi doesn't take long before slowing body and mind.
The dichotomy of smooth, sweet, creamy and soft, pungent, peppery creates a balance of flavour that truly pleasures.
As the tea takes a few more dousings it suggests more of a grittiness and somewhat of an earthiness. Minty notes seem to almost noticeably shadow peppery notes. The aftertaste at this point is an uncomplicated event, unraveling with just enough to appreciate.
The chaqi coxes one into unequivocal relaxation. Ones heart beats slower, ones vision perforates the periphery, ones breath widens. Peace.
A few more floodings of hot water bring out a very soft bitterness paired with more familiar sunny, leathery, puerh tastes. The peppery notes at the start of the session have turned into a more general earthy spice.
This tea really transforms over the course of the session although it seems to lack stamina. Before too long it is simply sweet minty puerh- full in the mouth, full in the soul.