Dry copper leaves sprinkled with silver tips give off light muscatel smell. Gaiwan infusion – 1 tbsp in 100 mL. First amber-colored infusion has slight raisin aroma and a smooth mouthfeel. Second infusion gives slight fruity and muscatel taste. Reminds me a little bit of sheng Pu Ehr… Third infusion is thin. Overall smooth and light-tasting muscatel.
Preparation
195 °F / 90 °C
4 min, 0 sec
