Two golden tips less in the photo would be a little more accurate.
It’s said that a tea master can make any tea taste delicious.
As a novice, I take that statement as license to experiment.
First steep:
2 tea scoops (~1t)
Muji
gongfu
wash
pours: 30sec to ~7min
Second steep:
per practice of using lower temperature water for longer infusion to coax out the qualities of the tea
transferred tea, including leaves, to a pint glass
tasted after ~6 hours
unbelievable sweetness
after ~8 hours
still sweet, with a touch of bitterness in the throat at the end
left overnight
quick bitter that mellows into almost sweet
Flavors: Bitter, Brown Sugar
Preparation
180 °F / 82 °C
