After one short rinse, and 2 10sec infusions, woody forest flavours give way to sweet 70-80% dark chocolate with a hint of strong caramel, bitterness giving to underlying sweetness, so smooth and satisfying.
Then, adding ~5-10 sec per infusion, the tea thickened while the bitterness mellowed out from infusions 3-6 giving way to nutty and a hint of vanilla tones in the dark chocolate
Now adding 30 sec per infusion until infusion 12, when the flavour had weakened to the point of stopping.
I used a 120mL gaiwan, so yixing would probably enrich this tea much more and get more infusion out of it.
Preparation
205 °F / 96 °C
is this a raw or ripe?