Very good shu, prepared gongfu in a 6 oz. Yixing pot. Used 6g of leaf and rinsed once for about 10s with about a minute rest. Used short steeps at around 15s increasing the time slightly after the second infusion.

These Dayi shu cakes are really good, and I don’t even see the need to let this one age for a year or two like the description says. It brews up clear and tastes clean and malty with some caramel and pipe tobacco notes.

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Binghamton, NY

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