Thank you Leo for the full explanation. The more I read about and taste tea, the complex it gets!
I tasted the Hu Wei Laocong produced by the author of this book (sorry, I misspelled it “Hu Di” in my previous post):
In spring I tasted several of his teas in his tea atelier in Chaozhou and brought a few samples back home, like the Hu Wei Laocong:
It was one if his most expensive Fenghuang Dancong. Did he make fun of me?
