4.1g, 90mL gaiwan and random steep times and 190f-212f temps. It can handle higher temps, but for just brownie taste, lower temps + slightly longer times are better. Higher temps bring out raisin-y and stronger floral malty hongcha notes. Anyway, these being noted, I accidentally left the 4th or 5th steep in for over an hour with 185ish water and it was alright, but sorta bitter hongcha and chocolate-y raisins in a way akin to the bourbon barrel shou.
Very happy to have been able to get some of this. Thanks a ton to Andrew for making this available! True to its name, taste and aroma are entirely chocolate and brownie batter. There’s a very slight tinge of alcohol that sometimes weaves into the aroma, but not noticeable unless you pay attention. While this didn’t seem terribly complex to me, it is a very fun tea that I very much enjoyed.
