First time I drank it Western style. It was not very impressive to me. Had a vegetal, hay like scent and flavor. Being that I got this in a sampler, I was not too disappointed that there was a small quantity.
This morning, a few days after my original taste, I decided to use the rest of my approx 6g to brew Gong Fu style. I have to say that it is resulting in a much better experience. In the first two steeps, there is still a vegetal quality in the infusions but it is now accented with a slightly sweet citrus after taste on the tongue. The hay scent is still there but, again, it is mellowed and balanced with this method of brewing. The third steep is the most balanced, though I’m not sure if that is because it is losing it’s strength at this point and some of the stronger flavors are fading. To me, it is still a drinkable infusion. Also starting to feel that familiar tea buzz at this point. The 4th steep (at 1 min) still has about the same flavor as the last. This is not a complex tea. It is not swill, by any means. An average every day tea is where I would put it. Which is semi-disappointing with a name like Honey Black Tea. Honey is one of my favorite things on this Earth and I wish there were more of a honey flavor to this. But alas, my rudimentary palate has not yet picked up on it.
The liquor is a golden honey color throughout the first 4 steeps. Very pretty. Maybe that is where the name Honey is attached, the color of the liquor rather than the taste.
Flavors: Citrusy, Hay, Vegetal
After a couple western-style sessions that were pleasant but not compelling, I took your advice: 6.3g into the gaiwan. 10-25 sec yielded intense flavor for several steeps. A nice idea for this tea!