Decided to give my new gongfu style oolong pot a try from Samovar, paired with their Wuyi Dark Roast. In my opinion, this is the best method for preparing this oolong. Each infusion exhibits stronger singular qualities that are typically hidden when brewing en masse. The Wuyi slowly develops into the sweeter honeysuckle and raisin qualities with each brew and loses some of the stronger peat/chocolate notes that are present at the start.
200 °F / 93 °C 0 min, 45 sec