From the Sheng and Shou TTB.
Brewed gongfu style in a ceramic gaiwan. 5 second rinse. Steeping times: 15, 30, 45, 60, 120.
If you need something to drink in 10 degree and snowy weather, this is one to have. The dry leaf smells of sod and loam, and wet leaf aroma of smoke, raisins, and freshly baked bread. The liquor changes throughout the session, beginning with tangy and smoke taste, a thin texture, and a slightly cloudy appearance. The second infusion, still tangy and cloudy, is creamy and tastes of pine, no longer smoky. The third – the height of the session – has become completely clear, the texture even creamier. The tang is replaced by a rich sweetness. The fourth and fifth infusions have deciduous wood notes.
This tea provides visual and tactile imagery and well as gustatory and olfactory: a cabin in the woods, a fireplace, a pan of homemade bread just out of the oven.