This is an abstract of my notes.
Gongfu with a 100ml gaiwan. Steeps: rinse, f, f, 30, 40, 1min, 2, 3, 4, 5, 5
Dry leaves have that slightly “fishy” fermentation smell. Maybe it would go away had I left it to air out a bit. After rinsing, aromas of sugar, chestnut and caramel emerge. First infusions are pleasantly spicy and bittersweet. Aromas of nuts and leather. Tea forms a sort of “film” in the mouth.
Later infusions are thicker, more viscous. Aromas of caramel and hay.
Flavors: Caramel, Chestnut, Hay, Leather