Forgot to save my previous note on this, so this will be just a short and quick review.
I prepare this tea mainly gongfu style, but I have also done it western
With gongfu, early steeps contain a very fruity apricot taste (specifically dried apricot). But subsequent infusions adopts a heavier wood-like taste with malt and dried apricot background. I haven’t seen how it tasted following the end-stage infusions, so can’t give much of a comment on that.
I did prepare this western style once quite a while ago, and I do have to say that western style is the recommended way to approach this tea. It had a very complex yet harmonic taste, consisting of fruits (with apricot as main), honey, general sweetness, light wood, chocolate, and a maltyness around it. I believe gongfu style doesn’t allow the blend of leaves to steep sufficiently enough to have the combined flavour from all of them, but instead prefers the faster steeping leaves over the others.
Not a bad tea, but not recommended if you prefer tea gongfu style.
Flavors: Apricot, Baked Bread, Dried Fruit, Malt, Wood