This turned into my daily driver and I fell into an easy rhythm with it brewing it western style. 5.5g:300ml, 10-15s rinse, 2:00, 2:20, 2:50. It doesn’t get bitter or astringent, but steeping too long can make it too thick and undefined. You get really clear, sweet sugary notes with the first steep that evolve into more defined floral, malty, and fruity notes in the later steeps.
I’ve gone through it in a handful of months so I can’t say it’s really aged. It is a little more aggressive these days, but I think that’s due a higher ratio of broken leaves and dust as I reach the bottom of my bag.
Cold brews into a great, but a bit light, iced tea.

Flavors: Brown Sugar, Floral, Malt, Plum, Sweet Potatoes

205 °F / 96 °C 2 min, 15 sec 5 g 10 OZ / 300 ML

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I enjoy Dian Hong mostly, but have been venturing further into puerh, and anxi and dancong. I tend to focus on daily drinkers and teas that do well grandpa/western as I don’t have the time or caffeine tolerance to gong fu frequently.

90 – 100: Fancy daily, special occasion, teas that I carefully ration.
80 – 89: Ideal daily drinker range, very good and/or hits an excellent cost:quality. Would reorder.
70 – 79: Not an absolute favorite tea but I would pick often, or hits a certain flavor profile I like. Might reorder.
60 – 69: Generally disfavorable, but not actively bad.
<59: something has gone terribly wrong.

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