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This is an abstract of my notes.

Gongfu with a 100ml gaiwan. Steeps: rinse, f, f, 30, 40, 1min, 2, 3, 4, 5, 5

Dry leaves have that slightly “fishy” fermentation smell. Maybe it would go away had I left it to air out a bit. After rinsing, aromas of sugar, chestnut and caramel emerge. First infusions are pleasantly spicy and bittersweet. Aromas of nuts and leather. Tea forms a sort of “film” in the mouth.
Later infusions are thicker, more viscous. Aromas of caramel and hay.