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I like to brew small batches in the western style with teas I might ordinarily infuse as gong fu. Today we had this aged Yancha in a small pot. This was a sample of 5g, though I normally use 7 or 8 grams to the 400 ML of water. We infused at 203 degrees and didn’t remove the brewing basket. The first cup was poured about a minute and third seconds.

Impressions: a good tea for this style of brewing. The nose is lovely with a toasted butter cookie (think Leibniz) or arrowroot biscuit aroma. Liquor is a lovely coppery chestnut. The flavor retains the toasted butter-cookie flavor, but finishes clean and wet, with hints of dried grass, cooked millet, and parting hints of sour teff.