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1st infusion. 85c 2 min: color: pale green aroma: light vegital and toasted bread taste: lightly grassy no astringency slight tingle
2nd infusion 1:30s color medium pale green taste: astringent grassy-ness with hints of nuts

3rd infusion 90c 1m color pale green taste: light astringency and nutty

4th infusion 1:30s nuttiness has dominated.

i got about 3 more infusions out of it before it petered out.

5g in dayi gaiwan

I managed 6 infusions of this tea honestly not the best dong ding i’v had but its well worth its price a good solid dong ding with nutty and creamy floral notes throughout the teas life.

Amount : 6.1g in Dayi gaiwan. 85c water.

First steep: 1m
Floral and lightly nutty in flavor a hint of maltyness.

Second steep: 1m
Leaves are starting to open up, more florals and a hint of dryness on the tip of the tongue a ghost of a citrus tang. very light toasted rice in there too.

Third steep: 1m
Nutty and toasty over the florals with a hint of dry citrus and on the extended finish you get a waft of leafy greens like spinach

Fourth steep: 1:30
Citrus and roasted nuts, dryness has not increased or decreased.

Fifth steep: 2m
Nutty kinda sweet almost lactose flavor.

Sixth steep: 3m 90c
Similar to above but a citrus twinge in the middle.

Seventh steep: 5m
Vegital with citrus backnotes

Eighth steep: 10m
Green and dry still got quite a bit of life left in this.

Leafs: Large with about 50% being attached to large stems.

Thoughts: A lovely light flavored Oolong that just goes and goes for ages and not terribly expensive.

Wow this may be my first Darjeeling i’v had and so i cant say what this tastes like because i’v never had anything like it before. but i can say i really like whats going on in my mouth. and then there’s the smell this smells like Lemon and Honey very sweet aroma. one of the best black tea’s i’v ever had.

this was brewed gong fu style. 5g in a dayi gaiwan. i got 4 steepings out of it.

the tea i have is a STGFOP from its about tea. but anyways here’s what i’v experienced with it gong fu style

Ammount: 5.2g in dayi gaiwan at 95c

First infusion. 30s

Dark dry slightly bitter lightly citrus a lot like a normal black.

Second infusion: 30s

Dark dry not terribly complex.

Third infusion: 1m

Lighter flavor but still dry. bitter walnuts

Fourth infusion: 2m

Significant flavor loss tastes creamy and still dry.

Final thoughts: Not terribly complex but a nice tea for guests who add sugar and cream to their teas they would likely be impressed with it. Could easily be a every day staple tea.

went 8 gongfu steepings with 5.3g in a dayi gaiwan and 85c water from 1:30 up to 10m at first it was buttery nutty and vegital. but as later infusions progressed the tea lost most the nutty and buttery flavors and took on a almost green tea like flavor. grassy green leafy taste. Good tea but not quite on the mark of what it was trying to achieve.

the tea i have is a STGFOP from its about tea. but anyways here’s what i’v experienced with it gong fu style

Ammount: 5.2g in dayi gaiwan at 95c

First infusion. 30s

Dark dry slightly bitter lightly citrus a lot like a normal black.

Second infusion: 30s

Dark dry not terribly complex.

Third infusion: 1m

Lighter flavor but still dry. bitter walnuts

Fourth infusion: 2m

Significant flavor loss tastes creamy and still dry.

Final thoughts: Not terribly complex but a nice tea for guests who add sugar and cream to their teas they would likely be impressed with it. Could easily be a every day staple tea.

Amount: 10g in 120ml Yixing teapot. 90C water temp.

Prep:
Rinse

First infusion: Flash (length to pour)
woody smokey lightly astringant orange peel and BBQ sauce??

Second infusion: flash
Slightly more astringent a little more woody. and more citrus peel, dry chalky finish

Third infusion: 10s
the BBQ sauce is back. astringency has ramp’d up a bit also citrus is dominated by the astringency

4th infusion: 15s
citrus now is the main flavor just behind the astringency still dry.

5th infusion: 20s
Smokey. Dry.

6th infusion: 30s
sweetness is coming through now.

7th infusion 1m
Mushrooms and sweetness.

8th infusion 1:30
Sweet but still dry odd smoke blast in the extended finish.

9th infusion 2m
Sweet and lightly smokey dry finish.

10th infusion 3m upping water temp to 100c
Sweet and minierals. still dry

11th infuson: 5m
Slightly floral?

12th infusion. 6m
Still floral but starting to thin out may get one or two more infusions out of it.

13th Infusion: 8m
Florals are starting to diminish right on track for dieng out.

14th infusion 10M
Sweetness dominates. got one more in it before its dead.

15th infusion 15m
Light floral sweet. Orange on the extended finish.

Thoughts:
A bruiser of a tea if brewed carelessly and has quite a caffeine kick once you get a few infusions in. Best not to be drank on a empty stomach or you may fall over if you hit it to heavy. But also has a rather unique flavor profile. This could be partially to my storage methods so YMMV.
Leaves are fairly large and mostly in tact you can notice in the dry leaf that this tea includes a smattering of downy buds when broken apart these buds are still present so its a good quality cake. Definitely a good buy for ageing or to drink as a young shengpu