I had fun and tried a little bit of this today. The leaves are very tightly compressed into the cake so I was very gentle in chiseling some off with my pick.
Used about a teaspoon and a half in my little 4 ounce gong fu pot. Using 205F water.
1. 15" rinse
2. 15" smells very good, a light malt, bit of orange cream,,,liquor is a golden sun-orange color.
3. 30" tastes like nice black tea. no bitterness or astringency,,,very tasty.
4. 30" light orange cream flavor, bit of malt,,not so much layered flavor yet but very mild and delish. Leaves have completely opened up now and are a muddy brown color.
Very good and I like mini cakes,,,they are cute ;) lol
Chiseled off some tea from this cake this morning. I rinsed the chunks and leaves that I was going to brew with room temp purified water. Then brewed Western style with about 2 heaping tsp tea in a 2 cup pot. 195F water for 3 minutes.
Liquor is a nice deep auburn red color and smells malty. I like this tea, has no bitter or astringency and just good old cream, malt, and a touch of orange flavor. Well-balanced easy drinking tea in a fun little cake.
Chiseled off a bit of this today for a couple of cups. Brewed Western style in 8oz cup size pots. Did an immediate rinse with room temp water then brewed in 190F water for 3 minutes. The tea is so tightly compressed that the leaves come off in some chunks and some dust so the tea changes flavors because of this. I brewed one cup with more chunk pieces and one cup with smaller pieces and flakes. Right now I am drinking the cup that was more chunky and it is good with flavors of orange zest and subtle malt and cream. The cup with smaller pieces actually has more depth and gives off more cream notes on the nose. Both examples are good black tea with no astringency or bitterness, only a note of orange zest with a nice balance.
Flavors: Cream, Malt, Orange Zest