4TB for a 12-cup pot, drunk bare.
Dry leaves: some tips, faint scents of jasmine and Keemun and a lovely comforting hug of Assam.
Steeped: jasmine disappears but resurfaces very subtly in the taste. Oolong aromas. Slight smokiness from the keemun. Winey-ness from the keemun dances with the wine-to-maltiness from the Assam. Aftertaste: Darjeeling, and Yunnan pepper. Some astringency, but I did steep this for 6 minutes; 4 minutes would be better, I think. Medium body. No bitterness. Quite lovely. I feel very relaxed and blessed, drinking this one.
I used water just off the boil out of respect for the oolong and jasmine in the blend.
Preparation
205 °F / 96 °C
6 min, 0 sec
A slightly woody finish — I definitely steeped this just a bit too long and allowed the Assam to jump around. But delicious. Oh, so good.
I sampled this last week. What a surprisingly good blend it was.