(Gaiwan, 5 second first infusion, +5/10 sec ff, 12 steeps total)
Dry leaves are sweet – prune, cocoa, vanilla, and something bright (not quite citrus, maybe dried cherry?). Wet leaves add touch of wet foliage & woodsiness, and stronger dried fruit.
Steeps 1-2 are light amber color, taste is smooth & sweet with hints of chocolate and caramel, prune & vanilla. Steep 3 adds a tiny bit of aromatic woodsy flavor, bitterness, and dry finish. Steep 4 turns more complex – starts sweeter, with prune sweetening to caramelized date, but then the increasing dryness turns the smooth chocolate into cocoa powder. Pleasant lingering aftertaste of dried fruit. Steeps 5-8 pretty much keep these flavors, but the increasing dry tannins overshadow and sweetness recedes. Steeps 9-10 have touch of peaty/grassy flavor, and overall seem less fruity, less sweet, & feel thinner. But steep 11 surprises! Sweetness increases, and I have my first experience being tea drunk! Steep 12 is pushed out a little to 2 minutes, but flavors are all fading again.
Steeps 1-4 were my favorites, with yummy flavors & building complexity.
Next day tried western style – 2.5g in 120ml boiling water for 2 minutes. Lasted a few infusions. Pleasant with some of the flavors present in gongfu, but much less intense and not as interesting.
