I grabbed a sample of this amongst a few other ripes with my last YS order to evaluate towards a future purchase. Used 8g in a 120ml gaiwan. Did a 20 second rinse and then steeped for 15 seconds. The first steep was quite light, and the second still a bit on the lighter side but getting darker. A little earthy, slight hints of cocoa with the associated bitterness, no fermentation flavour. The leaves had really opened up by the 3rd steep and 15 seconds this was a tad too long. Very rich dark mahogny color, a bit of bitterness. Reduced the steeping time to ten seconds for the next infusion, lighter with a sweet after taste. The 4, 5 and 6 infusions were what I enjoyed most, earthy but smoothy and sweet.
This tea was still going strong at 8 infusions but I’m a bit tired and feel like a change. May continue with this in the morning. I have often have this problem with solo sessions and probably need to get a smaller gaiwan or pot.
Will try this western style later as well. I am finding that I like my shou thick and dark and apart from the really exceptional ones with more distinct notes that I like to gong fu, western style hits the spot more often especially when I’m at my desk working.
Flavors: Cocoa, Sweet, Wood
