3-stage filtered L.A. water just off the boil into my white/brown “turned” Jingdezhen gaiwan then into one of my rough clay Japanese tea cups from the 1990s.
Breaks apart fairly easily by hand. Small (but not overly broken) leaf material.
Liquor is a clear, burnt umber to auburn gradient.
After a 20 – 30 second rinse, flash brews a few times before you have to start extending the infusions before the color/flavor starts to fade. Goes for maybe 10 infusions, beyond which you’d need to actively boil the tea.
Free from off notes (fishy/sour/funk/etc.), but a touch weak overall. Can grow bitter if pushed, but is largely dusty/earthy/woody with hints of mushroom and old leather. Pairs well with food. A smooth but unremarkable ripe.