This is a very tricky tea. It’s color suggests a very light roasting, yet early infusions tend to an almost scorched bitter taste if not prepared with a very light hand (short/dilute infusions). But handled well, it gives light, sweet liquor with a deep spiciness that does bring cinnamon to mind, deliciously and delicately. Tonight I overdid it, packing my small porcelain korean pot so tightly the lid is almost lifted off by the unfurled leaves, and at this concentration, I’m still doing hardly more than flash rinses 6 or 7 infusions into it. I think it has enough for 15 or 20 infusions so tightly packed.
