This a shot of the 2005 Nannuo Mt leaf quality taken after five infusions.
Fisheye, 1s, 5s, 20s, rest, 20s, 1m.
Added leaves to a well warmed gaiwan, closed lid, and shook the tea, then went in for some pre-infused leaf aromas. Veerrrry interesting - some smoke, dried fruit, some hints of sweet wood, and a slight suggestion of berry. Woh. These are subtle, mind you, but there.
First three infusions were of course smoky (btw- I'm really puzzled as to why some of you aren't getting or perhaps are just not mentioning the dominant smokiness/burnt woodiness in all these), but also had soft hints of apricot, dried fruit, sweet wood (sandalwood, nag champa incense), and on one pass, almond. Again, a reminder that I find these aromas on the subtle end of the spectrum, but clearly present; the most dominant and initial aroma for me is consistently a smoky/campfire/burnt-wood aroma. 2nd infusion produced some tingly tongue - not to be confused with camphor for me. I detected no camphor aromas or flavors.
Dry cup aromas yielded a sweet perfuminess that evolved into rounder sweet wood aromas.
On palate, this tea is very soft, and for me does not yield the same experience as aromas do unless I get too far into my imagination.
I ended up sipping this tea with some red dandelion greens braised with bacon fat then served with a drizzle of evoo and topped with fresh chopped crispy bacon, and it was a nice pairing.