I have had sessions with these nuggets a couple of times, which I have enjoyed greatly. It is a fantastic tea packing a wallop of a qi that just about knocked my co-worker off his chair when I shared it with him.
I wish I had taken some proper notes prior, but today I did something different with it following a string of straight steepings. I decided to make Hong Kong-style milk tea. I boiled the nuggets in a pan of water with a measure of Sheng Shan Xiao Zhong reducing it to a thick broth, near to a syrup. I then added milk and some sugar direct to the pan for another few minutes before filtering out the leaf.
I have to say the nuggets worked exceptionally well, creating a deep musty base which cut through the dairy and sugar without the slightest hesitation. It was definitely one of the best interpretations I have made since returning home from my visit to China last year. It was just the warming I needed on this cold and blustery day.