Brewed 9g in 160ml teapot (Da Hong Pao clay from Fudong). After a very quick rinse I allowed a minute for the tea to come to life, then brewed as follows: instant-pour/5/10/15/20/30/45…
Roasted raisin and prune, with some spiciness in the upfront aroma. My first brew yielded a cranberry-like tart dryness that abruptly cut-off a richer baked taste in the background, but this sweet-baked taste began to linger much more noticeably after the first brew and the tartness mellowed to just a perfect level.
This is my first time trying this particular tea and I found the first 4 brews quite rich (almost sickly but enjoyable!), so I found my drinking pace to be slower than usual for this style.
From the 5th onwards I found that richness had disappeared and the predominant taste was tart cherry juice without the sweetness and instead some nutty-notes. Enjoyed these nice easy-drinking smooth later infusions too.
I think this will be a good tea to experiment with, there is a lot going on.