Hop -- good to know. It was smoky through the 10th infusion, at which point I gave up. I think I'll let it sit for a year. Or more.
Of course, I suppose I could be mistaking some other, um, distinct flavor for "smoke."
Tom -- that's technically not the one I have. Mine's a bing, and I got it from Dragon Tea House right here.
I said "technically" because DTH also (apparently) sells that brick. It calls the brick and the bing by the same name, and yet it rates the brick 3/5 and the bing 5/5 and seems to suggest they are different.
Of course, further, they call both "zhai zi po," which Babelcarp seems to suggest is a term used for small-cakes from Nan Jian...
So... ... yeah. I was confused on that part. If anybody knows what's going on there, too, I'd be curious.
Or if anybody else has had this particular bing and can confirm smokiness (or if that's just maybe Wuliang Shan style?) -- I'd be curious there, too.