This tea got off to a bit of a rocky start. It was initially bitter and a little sour. These notes disappeared by around the fifth infusion and were replaced by a better note that you could call sweet, although it did not have the apricots of a young sheng or the sweet taste of a good ripe. It was a different sweet note from these, not sure how to describe it. This is a cake that I think needs further aging. I will put it away at least until the 2020 presidential election and try it again.
I brewed this twelve times in a 150ml gaiwan with 9.6g leaf and boiling water. I gave it a 10 second rinse. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, 1 min, 1.5 min, and 2 min. I should note that it had an initial color darker than the average ripe in some ways, a dark brown. Judging from the spent leaves I would say there were more ripe leaves in it than raw leaves.
