6 pearls and boiling water for two minutes. This makes a lot of leaf whose aroma to me is burnt caramel. This is better than I remember. I think it suffered from over blown expectations. From my perspective, I don’t get the chocolate notes of Bailin Gongfu. I don’t get the richness of Dian Hong Golden Tip, or the robust taste of Golden Monkey. I expected it to be all those things combined. What tea could live up to that? What I do get today is a bit of roasted bite up front that quickly dissolves into a lovely light sweet cup that does have enough cocoa notes to make me think brownies. It has a wonderful aftertaste. The aroma of the wet leaf in the press calls for many resteeps. This is a nice tea that is better than I remember. – Interesting update. I went to lunch leaving a half filled mug on my desk. It was room temperature when I returned. This is excellent cooled down. There is a level of smoke that rises up and fills in all the holes in the flavor. A worthy cup.
