Continuation of the Google thread:
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Huan Jin Gui
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I describe the taste as heavy similar to Japanese thick. The aroma is a constant with every infusion. The infusions are limited to 4 or 5. As the aroma and taste fades there is still a mineral aftertaste. The leaves are tough and thick. The picture doesnt do justice to the coefficient of linear tea leaf expansion. So far the most with less.
Jim