It's worth differentiating smokiness (in Chinese yan wei) from a kind of smokey-burned flavour (hu wei). They arise for different reasons;
Smokiness is most likely because of oven drying, with the possible implication that it's summer not spring tea.
As a sideline, if there large variations in leaf colour, it is likely because the tea is mixed/blended. Most probably from different seasons and/or years. It's not uncommon (with cheaper teas?) to mix in some summer tea with spring or autumn leaves and these very likely will have been oven dried.
Hu wei is to do with frying skills - the tea is over-fried. This kind of smokiness is often accompanied by a slight bitterness which is different from the natural bitterness of tea.
As others have said, the smokiness should abate over time, but don't hold your breath. The burned-smokiness is less likely to subside. This year there seems to be a fair bit of this kind of tea around, most likely due to a particularly dry spring and an accordingly low moisture content in the fresh leaves - so more tea makers than usual perhaps are mis-judging the frying.
In any case, the tea needs to be stored in an open ventilated place or possibly an earthenware jar to stand any chance of improvement.
On the subject of variety, it's a little messy; as many people know, the Yunnan Government has stated that Puer tea should be made from daye/Broad leaf varietal, but many areas, noteably Jing Mai Shan have what is known as zhong xiao ye - mid-small leaf variety, which could be considered a sub-variety of daye although there seems to be no such official categorization. Apparently no one has said this is not Puer.
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