This is a tea that demands a little attention and respect, because it can get bitter if you don’t pay attention. But when I get it just right, it is smoky, earthy, sweet, fruity, and delicious. It holds well in the thermos for a day away from home, and it is nice gongfu cha as well.
I’d recommend 1gram of leaf per ounce of water, gongfu cha, starting with a flash rinse of boiling water, then short steeps with water a little cooler, 190-195 degrees.
Some of the leaves are rather dark colored after infusion, but not very purple. And the leaves aren’t fine little buds. But it is a pleasant enough tea for right now, and maybe by the time I finish it (I have so much puerh right now it will be years!), it will be even better.