Tried both Western-style and gongfu brewing and it comes out with a nice balance between the dark, roasty-toasty bits and a nice clear mineral flavor. I didn’t use enough leaf at first—whoops!
to leave a comment.
This seemed happiest with higher-than-average (for me) leaf-to-water. Lovely sepia-to-light-amber brew. Very comforting flavors, mostly in the rich wuyi-type family but a bit brighter/lighter than its cousins.
Flavors: Butterscotch, Walnut