Merry (belated) Christmas! I just got back from my relative’s house, where I suffered from both caffeine AND internet withdrawal, and this is the first tea I’ve had since Friday.
I prepared this tea Grandpa style, using the normal amount of tea and water that was just off boiling. The first infusion was a nice dark amber color, with a typical “roasted” aroma. The taste of the first cup was a nice honey flavor and fairly typical for a Shui Xian. The second and third infusions were pretty much the same, except that the color started to lighten, and the tea became a bit sweeter.
The fourth infusion was noted by a more significant decrease in aroma and flavor, and becoming a bit sweeter. Other than that, nothing important happened. This was my last infusion of the day.
