200F, 100ml shibo, work – no real timing set (10s to 1 min). From White2Tea Club.
First several – weirdly chocolaty, drying, kind of mineral, slightly fruity
Second steep set with much cooler water – might be 190 or 185F
produces a much more fruity and juicy tea. it’s sweeter and seems like it has more body. I wrote viscosity and more ‘liquid’. The drying from earlier is gone or is much reduced due to the cooler temperature.
Fruity aftertaste throughout.
Flavors: Drying, Fruity, Mineral, Sweet, Thick