From the Sheng and Shou TTB.
Brewed the gongfu method with a ceramic gaiwan. Gave the tuocha a 20 second rinse. Steeping times: 5, 5, 10, 30, 40, 60, 240.
Luscious aroma: cocoa and sugarcane arise when the tuocha is newly steeped, then loam and damp earth at the end of the session.
The liquor full-bodied, delectably creamy, and very dark in color yet clear. The flavors are bittersweet, a combination of dark cooking chocolate and black coffee. I notice that the chocolate tends to rise to the roof of my mouth while the coffee sticks to the tongue. The flavors sweeten and become less bitter as the session goes on. An earthy note then appears.
The tuocha gives away a rich liquor right away, but too much too quickly, as the flavors weaken after the fourth steep, hence the really long ultimate infusion time. Now, this comes from using a ceramic gaiwan. I’m certain a yixing pot would be more generous.
Ugh, it snowed for most of the morning and some of the afternoon (just flurries but still – UGH). At this point of the year, the crocuses would be in bloom. Even spring migration is stalled! Temple Stairs is definitely a comfort in this delayed “spring”.