Really good tea. Very fruity for a black reminds me of a dancong! Excellent profile including malt, chocolate, cherry (maybe cherry wood) and some dark berries. From the first infusion it packs flavour. A more delicate tea which is less suited for stronger combos like spices.

Brewed gong fu style 5g per 100ml temp 90 -95°C 5 sec rinse. 10 sex first infusion + 5 each infusion after. Profile develops. Fruit and dark chocolate/cacao in first steeps leading to fruits and malt chocolate before some minerality comes towards the end. Can usually get between 5 and 7 infusions.

Flavors: Blackberry, Cacao, Cherry, Cherry Wood, Dark Chocolate, Fruity, Malt, Mineral

200 °F / 93 °C 0 min, 15 sec 5 g 3 OZ / 100 ML

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Found true tea a couple of years ago and my interest hasn’t dropped since.

The first tea to hook me was a gushu puerh from mei leaf which had an amazing complexity which blew my mind. I now have an ever growing tea selection which shows no signs of slowing.

Puerh is definitely one of my favourites whether raw or ripe. If anyone knows any good ones with a complex flavour feel free to chat. I also love dancongs and yancha as they have an amazing flavour and pack a punch. Basically I like tea…

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