1 tsp (roughly; this is a fluffy tea) for 300mL water @96C, steeped 4 minutes Western stye, drunk bare.
The leaves are long, golden, and downy, and their scent is redolent of sweet potato and maybe — cinnamon? Nutmeg? Honey? Liquor is a pale bronze.
Complex. Sweet and nuanced, lots of that sweet potato note, and some faint Yunnan darkness. Maybe some soybean taste, too, a delicate creaminess … lots of down from the leaves in the liquor, giving the tea a relatively heavy and very smooth mouthfeel. Something sparkles in the finish — almost a tingle, as the Verdant write-up notes.
Reminds me of Armagnac, not at all in flavour, but in the way the flavour unfolds.