Short steep gongfu sessions.
I overleafed this in the past, which created a wonderfully (terrible) flavour profile of sour smoke and bitter tobacco wood.
Then I caught on to my mistake and now my cups are full of tangy apricots and cream with hints of pepper, wood (citrusy-pine, eucalyptus) and smoke (savoury-sweet) notes. The aroma of the broth is floral, sweet-sour, and woody. It paired well with a Cobs cinnamon bun- particularly the cream cheese icing.
This is why I try to give teas many chances: the crowkettle error factor.
Edit: I swear I get jasmine from this as well. I’ve been tasting and smelling jasmine everywhere lately though, so who knows.