Some quick notes before I put this one off like the others.
'06 Haiwan mavin
I'm not sure if this one is a laotongzhi, or mavin. The english side says mavin, and the Chinese side has the same characters as the ones on the laotongzhi beeng.
7g in a 10cl pot. Rinse, 20s, 20s, 20s, 30s, 60s, untimed.
Dry leaf aroma: While breaking a piece off the brick, I thought it had a musty earthy smell, and a camphor smell. Is that possible? Once in the pot, it had a compost and malty smell (without the sweetness).
Wetleaf aroma: The malty became a little sweeter. Compost is still present, and now woody comes out.
1: Maybe I wasn't wrong to think it smelled like camphor. There actually is a somewhat strong camphor aroma. It's thick and smooth, but there isn't much flavor. Mostly compost and cream.
2: Ripe fruit, cream, spice, and is now more "earthy." It's very similar to Adagio's "puerh dante."
3: Sweeter and maltier. Creamy seems persistent, and compost gave up.
4: Even sweeter.
5: Same. Dying.
I'm sure some of the descriptions I used will make anyone think this is a nasty tea. Actually, I really enjoyed it. No serious off-flavors, and is very smooth.