The only hard thing with this tea is breaking up the very highly compressed brick to get chunks to brew. It needs a steady hand and a strong sturdy blade to slip in between the layers and work off pieces of tea.
After that, it’s all smooth. Boiling water flash rinse, then on to infusions, 30 seconds at a time, using a gram or more of leaf per ounce of water, gaiwan or yixing, as you prefer. This is not a tea with any edges that need rounding by the yixing. It is warm, sweet, with toasty caramel notes over a base of gentle earthiness, a perfect puerh for introducing someone nervous about this type of tea, or for those moments when you want something calming and soothing too.
I got mine from Yunnan Sourcing.