Just had the softest expression I’ve experienced from this tea thus far. 6.6g in a gaiwan holding about 100mL using water just shy of a boil. Single rinse and untimed infusions starting around 15 seconds and building to about 45 seconds on the sixth infusion.
Not nearly as sweet as I’ve had, but very thick and very smooth. Rich, dark gold infusion with good transparency. Light pollen-like liquor aroma with just a hint of white peach. The tea itself didn’t exhibit it, but the emptied cup carried the wonderful perfumey aroma of Da Hong Pao as I have come to expect the tea to present. Alas, I was sharing this with a couple folks and it was very tasty but very different from what I’ve experienced.
Based on the brewing round we did, I wouldn’t choose this tea to age but enjoy now (okay, this is partly me easing my conscience for blasting through two cakes in such a short time). Should still be very interesting down the line, though.