This tea is a bit fiddly to brew. If I use my normal method, it’s not bad, but very mild; kind of unexceptional. Brewing it in duan ni improves it significantly; it really brings out the flavour. In porcelain this is a 40 – in clay, it’s a 65. The combination of better heat retention with the removal of a typically bitter edge helps showcase the subtler (and more delicious) tastes in the tea.
Flavors: Apricot, Astringent, Biting, Broccoli