This is the first tea by Chawangpu of the last year I tasted and I always enjoyed returning to it. It is a blend of Menghai leaves (2012 spring) and Mengku (2013 spring).
The aroma of rinsed leaves is sweet and intoxicatingly floral (magnolia and hyacinth mostly). It rather reminds me of Mengku teas from around Bingdao (that are often sold as Bingdaio), but there is a component of something else as well (I suspect the Menghai component), which gives it more body.
The taste of this tea is predominantly sugary and floral (hyacinth-like - in the "good phase" of its life). It really fits the coming spring - it is fresh indeed, without unpleasant generic greenness which is an annoying aspect of some of the recently made teas. Another positive is how long-lasting this tea is - first, the taste lingers in mouth for a long time, second, it can be squeezed for quite many steepings.
There is no denying that this tea is bitter. There are two buts here: a) The bitterness is rather decent and stays in mouth (with certain types of bitterness, I feel the bitterness feeling spreading through body and aggravating the stomach - this tea is nothing like that); b) it transforms well into a really nice aftertaste. Also, the whole process of enjoying this tea is boosted by pleasant "old tree" tingling. I especially enjoy that this tea, even though very young, does not feel cold and causing discomfort in the body.
The leaves forming the tea are in good shape, thick and firm.
Overall, I think that this is a good tea, strong, with potential for the future, while being quite nice for drinking even now. It perhaps lacks something of a "X factor" for me, but that may very well change in the future. I'd say that the price of $56 per 400g is pretty good given today's usual pricing of tea.