Brewed gongfu-style with a yixing pot. 10 second rinse. Steeping times: 5, 5, 5, 5, 20, 30, 60, 120.
The wet leaf has a very enjoyable aroma, sweetly smelling of fertile damp earth and of bitter cocoa. The liquor is full-bodied, rich with notes of earth and sugarcane, and creamy in texture. Warming and comforting on this icy, rainy day.
This shou is not entirely clear, it’s a little cloudy, and remained so for nearly the entirety of the session. Also, I think it is best suited for being brewed Western-style. The leaf weakened only after the second steeping, hence the wide change in steeping seconds. Kind of disappointing. Because I only had enough for one helping, I’m not rating. Still, I do recommend.