I’m now several sessions in with this tea, and still don’t have a good formal tasting session where I’ve kept track of grams of tea and infusion times. I can say for sure that I can detect the resemblance to osmanthus, that it is floral, sweet, fruity, and tart; that it is possible to get a bitter infusion out of it, but I have to push it very hard, because it is a very forgiving tea; that it can yield many infusions, because I’m sure this batch is probably at least at 15 if not 20 infusions—I’ve refilled the kettle twice to at least the one liter mark, there is still half a liter in it, and it wasn’t entirely empty when I started this one; and that it is delicious brewed in a thin porcelain gaiwan as well as in a Chao Zhou pot from Tea Habitat. Good stuff. I will put the leaves to bed now but if I weren’t going home for the evening I’d try for another handful of long infusions.
Good stuff.
