Sipping on some Alishan Honey Black from Floating Leaves, courtesy of phi (thanks!). I wasn’t entirely sure how to prep this gong fu style and the internet was surprisingly unhelpful. The tightly rolled leaves and the fact that it’s a black tea made me decide on boiling water. I just went with my instincts on quantity of leaf and length of steep time. The first few steeps had the usual honey and bread notes you’d expect in a honey black tea. The latter steeps get pretty interesting with notes of dark bread, malt, sweet potato, and a hint of sweetness. Not sure how many steeps I got out of this; maybe 5 or 6 before it started to lose flavor and I’ll give it an overnight steep to get the last of the flavor out of it.