Working with a sample of this from a tea tasting, I have been most impressed by the quality of this vs the other Yin Zhen I have had (from Chado, which admittedly was probably rather antique when I last did a formal tasting).
Brewed with 2 grams of tea in a gaiwan averaging about 2 oz/60mL of water per infusion, I started at 30 seconds, and kept going for 7 infusions before I ran out of heated water.
The flavor is fruity, floral, sweet, but more delicately fruity than the Pai Mu Tan it was paired with. And even after 7 infusions of 30-60 seconds, there was more in the leaf to give.
This is an excellent tea.
Preparation
160 °F / 71 °C
1 min, 15 sec
