This tea looks, smells, and tastes great. Of course style preferences always come into play related to such judgments; someone else might not like it. I can appreciate a broad range of teas but it's not as if I'm any more objective than most related to that. I just experienced not liking one as much as most others of similar quality due to not preferring that style (an aromatic, relatively lightly oxidized and medium roasted oolong).
The tea is buds and leaves mixed (more in the vendor description, including a bit on processing), with those leaves silver with a dark back, a color pattern from a tea I loved earlier in the year, an Indonesian white. Looking back on that post this tea shares some common ground; sweet and complex with a slight savory edge.
The scent is very sweet, and rich, with lots complexity coming across even in the smell, with just a hint of sundried tomato. The first light infusion was similar, very bright, great sweetness, good complexity, with a trace of earthiness, even a faint hint of smoke, and a trace of that sundried tomato. I'm guessing lots more will show up since that was just a light infusion to get the tea started. Already the tea shows that full feel that rounds out the subtlety of some white teas well. This tea just isn't faint or overly subtle; it won't be a challenge to pick out aspects.
The sunflower seed richness common in Silver Needle style teas is also present, more of the background range. A very light mineral and earthiness rounds out a lot of complexity in the experience, with the trace of smoke now so faint it may have transitioned to mineral instead. It all balances together really well, and integrates as a great matching set of aspects.
a very light gold, drinks well brewed even lighter
The tea is a bit light; it's white tea. I'm not using long infusion times to give it more brewed strength, which would seem more typical for a Western style approach. Stepping up brewed strength would work for Gongfu style as well, by just adding time. I'm using 15 or 20 second infusions, not the flash brewing that would work well for lots of other types, Dan Cong, sheng pu'er, Wuyi Yancha, with those first two more or less requiring such an approach.
While I'm on that subject, I just tried two very nice Gopaldhara autumn harvest Darjeelings, black teas, and initially tasted them prepared Western style, then in comparison Gongfu style, and the results weren't so different. Gongfu brewing shows the transitions better, which there is less of to note in most black teas, but both worked out similarly for those teas.
the tea, brewing
All those aspects are in the normal range for white teas, and they fall into a great balance in this one. I went a little heavier on the next infusion, lengthening the time, now out into the range of 45 seconds to a minute, and the fullness picks up. The mineral undertone picks up strength made that way and the savory aspect gets a good bit stronger. It is most like sundried tomato, but the effect is unique, the way it fills in also related to feel.
That "feel" aspect is hard to describe though. It's a full, soft tea but it includes just a touch of dryness, like one part of what comes across in black teas, without most of the related roughness or bite. Of course it's paired with a completely different flavors range. More oxidized white teas tend to lean towards black teas in character but this is really in it's own space.
That's about it for describing the tea, with the next two infusions more of the same. Minerals keep picking up as infusion time lengthens, but the effect is still relatively full and clean; standard stuff for teas on this level.