Another very fine brewing of this tea. This time it was a gaiwan for gongfu cha, and it responded beautifully. I started with water at 170 degrees, and the first infusion sat a while because I was interrupted; by the time I was free to drink it, it was not very hot or very good. After that, I brief infusions from 10 seconds increasing gradually to one minute, water from 160-170 degrees, and the flavor has a lovely warmth that is almost oolong-ish, but still a bit of astringency and with that first messed up infusion, some distinct bitterness marking it as something closer to a green tea than an oolong. Still haven’t had the best I think it can give, but if my next infusion can take place without interruption or audience, I should get it right. I would start a little cooler, with 160, then moving warmer as I continue to infuse.