First session had a little bit of cold so wont comment of flavor.
According to the description this was “aged” maocha pressed into a cake and I am not sure if that has anything to do with the lack of longevity or not but I really only had colored infusion from maybe 5-6 steepings. Also more of a reminder to myself if seemed to be astringent on the first few brews quick quickly dropped off. I like my tea on the “strong” side especially pu erh so I will try to adding more leaf or extra time to each steeping.
Still to early to review but from the little that I did taste it was fairly unique and I am excited to take my time and master brewing this tea as I bought a whole cake.
Preparation
Boiling
0 min, 15 sec
7 g
3 OZ / 100 ML
I do at least 9-10 grams per gongfu session. I like it strong as well.
I have a small sample of this I need to try