I really like this tea. It’s like everything black tea wants to be without the bitterness. Fruity, sweet, tart, yum. It’s flexible about brewing, and has pretty good legs.
The dry leaves are twisted and long and dark, the smell is sweet/fruity/spicy.
I start with my usual ratio of 1 g leaf to 1 oz/30 mL water, brewing gongfu with small gaiwan, water between 180 and 195 degrees, infusions 30" t0 1 minute, and repeat infusions until the flavor is gone.
The liquor is amber to red, medium body, sweet, fruity; the wet leaves more mostly intact, medium to large, and retain the strong fruity scent.
I have also ‘bulk brewed’ this one several times for my thermos to share during a workday afternoon and it’s quite popular with my colleagues.
But now my leaves are sitting in a drying gaiwan, I have no more hot water, and after only 3 infusions, I am pretty sure that there was more there to give. Sigh.
Disclaimer: I have only had one ‘oriental beauty’ tea from TenRen, and that one was rose-scented and just seemed off; I composted rather than drank it.