It is categorised as top blend and the description tells that old arbour tree leaves were used from Ban Zhang, Yiwu, and Jing Mai. All of these areas usually provide good shengs (though the place of origin is not necessarily a guarantee) so I am curious how they perform together.
Like usually, 5-6 g of leaves goes to the preheated gaiwan. After the first rinse the room is filled with sweet and strong shengpu smell.
The first infusion already delivers a delicious soup. The sweetness is complex and rich and after the swallowing the aroma is lingering in the back of the mouth up to the nose. The prominent cooling effect may be attributed to the old tree origin and I usually take it as a sign of good quality. The subsequent infusions were more intense with nice kuwei which turns to a sweet-orange long lasting aftertaste.
cooling the mouth warming the soul
The liquor is thick, one could chew it. There is just enough nice bitterness turning to huigan already in the first infusion and builds up with each steep. The durability is good and the tea remains rich in the later infusions without becoming thin or rough. I did even a couple of very long steeps after the session resulting in sweet soups.
The qi starts as calming like with the most of the shengpu and stays calm during the whole session and long after it: doesn't become too energetic or overwhelming.
My impression is very good, though it may seem a bit expensive with 57USD at china cha dao, but there are not too much cakes with similar quality in this price range. Fortunately, this tea is available also as a 75g brick for 10 USD and most probably I will take 2 of them, one for ageing and the other will be tested once upon the time in order to follow how does it change.
a family picture