Decided to do more reviewing of this tea as it is quite likely to be the last cold rainy day I will see for five or six months and I don’t see myself drinking something this rich, thick, and dark very often till this autumn.

I put 3.5 grams in a 60ml gaiwan (though it actually measures closer to 50ml). I measure out 40ml of water with a graduated cylinder and boil each steep seperately using a 1/2liter electric kettle. It takes about 15 to 20 seconds to bring 40ml to a boil. I do my water this way almost always when brewing gong fu. I don’t understand why no one else does this and why they boil a big jug of water and let it cool off and boil it again etc. My water technique is very good for having a smooth and steady flow to a session and for upping or lowering the temp on the fly (I tend to start hong cha at crab eye and work my way up to full boil during the session). It’s also good for making sure the water doesn’t get overboiled and lose it’s structure.

After the first rinse I let the tea sit with gaiwan lid on for five minutes or however long it takes for the brick pieces to loosen up. Next I grab the tea and use a bamboo pick to fully break apart the all the leaves. One benefit of this is that the tea will leave a noticable smell on my fingertips which helps me get to know a tea very well. With this tea being so young it of course left some pile smell on my hands but not too funky. Pretty damn clean actually. Second rinse washes away any dust or cloudiness.

This tea gets going pretty strong right away. It’s a dark inky one for sure. Very rich, thick and creamy with a touch of dry aftertaste. The flavor on this tea is big. Big chocolate cherry sweet syrupy awesomness. If you are looking for camphor and chen xiang then find another tea cause you won’t find it here.

I get 5 to 7 dark steeps depending on how hard I push the tea plus several more woody slightly green steeps after.

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