It is a good tea very interesting blend but I don’t think it has some of the flavour profiles expected. I get the fermented tang, some light fruits, a lot of minerality and some decent astringency. I have brewed a few times now and cant find a particular fruit note to pin down. I would recommend it though as I think it can be quite heady. I want to see how this opens up over time. I’m sure there is more to this and I will keep brewing.

Brewed gong fu style. 10g to 200ml 15-20 sec first infusion after a rinse. +5-10 secs each infusion after. I will edit this if anything changes.

Flavors: Astringent, Sweet Potatoes, Tangy

205 °F / 96 °C 0 min, 15 sec 10 g 7 OZ / 200 ML

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Found true tea a couple of years ago and my interest hasn’t dropped since.

The first tea to hook me was a gushu puerh from mei leaf which had an amazing complexity which blew my mind. I now have an ever growing tea selection which shows no signs of slowing.

Puerh is definitely one of my favourites whether raw or ripe. If anyone knows any good ones with a complex flavour feel free to chat. I also love dancongs and yancha as they have an amazing flavour and pack a punch. Basically I like tea…

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