Conclusion: Properly processed large arbor-like leaves and clarity yielding 15+ infusions of thick amber liquor. Although I wasn't immediately impressed, I gradually warmed up to the tea as it expressed itself.
I'm no expert on Fall harvested materials, but from what I observed in this tea, there is less floral and fruit aroma as is typical for a spring harvest. The tea is somewhat bitter, but less so than a spring cake.
The character of this cake is hard to differentiate in detail because no one thing jumps out. What stands out is the smoothness, the balancing acidity and a sweet smell in empty cup. I also enjoyed steeping a few extra seconds each time to get a bit more oomph per cup, yet still managed 15+ infusions.
Careful inspection of spent leaves indicates folding of leaves, lengthwise and crosswise (which to me is good), whole bud systems, and large leaves. IMO, the maocha looks somewhat similar to materials used in a Yi Chang Hao cake.
After analysis, it could be said this is a wise selection for aging. Now, time to allow the cake to rest...
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