I don't know exactly what this one is, so here's a pic of the uhh... paper description note for those interested.
The dry leaf looks alright. Typical small-leaf young sheng, really.
Leaf into the pre-heated gaiwan produces a smoky aroma. The brewed soup is light-orange and slightly cloudy. Taste is slightly smoky, and has a hint of some floral, warm fruit. Rather smooth past the initial hints of smokiness. Quite floral, with the fruit taste perhaps being a very flavorless melon. There is a soft huigan that dissipates rather quickly.
The smoky aroma and flavor really kick in if this sheng is oversteeped even a little. I think this will lead the tea to have a better balance of flavors later in its life.