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I had a little trouble with this tea; I usually brew with less leaves. When I brewed this I had to add more in the pot after a few steepings. I opened the pack to be greeted with the scent of plums, dates and slight undertone of early morning grass. The leaves are very large and range from a dark muddy green to silver and citrine colored. I also spotted several large dark red stems. I brewed this sheng in my yixing with boiling water. The aroma of tobacco, shale and bamboo creeped from my pot. The taste at first was very bland and had a slight menthol tinge. I realized I would be needing more leaves, so I filled my pot up. After I added my leaves the taste was much better! I achieved an explosive sharp sheng! I especially love sheng that makes you shudder and coats your mouth with a cooling intake. I could note the taste of bitter greens, light smoke and bok choy. These bitter flavors were replaced with an aftertaste of apricot, maple and pepper. After each steeping, the sweet flavors took over and shrouded the sharp. It had a consistent sheng menthol sip every steep. The qi of this brew was very strange. The entire drinking process I noted no presence and could not feel any overtaking of qi. After I finished drinking and was cleaning up then the qi took over and was very powerful. This was a very interesting and educational tea session.