The packet this came in contained about 9g of tea, so I just threw the whole thing into my 100mL gaiwan. I kept the steeps short with boiled water – I was expecting some sourness or bitterness or astringency to come out of it when brewed like this, but there was very little of that to report. Some bitterness of the pleasant variety in early steeps.
Using these ratios, this tea brewed up thick and creamy. I described it as like drinking roasted milk. There was also a bit of a fruitiness to the finish, but not the peachy notes I’ve been getting in some yancha of late. This was more of a dark currant note here. Even with this much leaf and flash infusions, the tea’s longevity was not particularly notable. If you’re looking for an affordable Da Hong Pao which you can abuse without concern but still tastes pretty good, this is a decent candidate at $10 and change for 125g.
Flavors: Black Currant, Creamy, Roasted
