Surprised I didn’t write a tasting note for this one already….I am already almost done with my tiny sample. Tonight, I’m preparing infusions in a very small yixing pot, about 40 mL per infusion, with about 3 grams of tea. It is earthy, sweet, spicy, a little fruity, delicious. It stood up well to a mixed cheese plate, cutting the richness wonderfully. Water is about 205 degrees, infusions from 30" to a minute or so, fairly long right from the start, because this is a tea that can take it, and keep taking it, without getting bitter or unpleasant in any way. I’m now up to about 15 infusions, and suspect I can get in a few more before the flavor gives way entirely to sweet water.
Preparation
205 °F / 96 °C
0 min, 30 sec
