I overleafed it gong fu, but I flash steeped it in 10, 15, 20, 15, 25 yielding three solid cups and four subdued ones. The hibiscus, currant, and rasberry notes were there in the background in steep one, then more prominent in steep two. Since I filled half of the gaiwan with leaves, some astringency poked through leaving more dryness in the tongue.
I was reading some notes on other teas and under the power of suggestion, the drying quality and grittiness made me think of buckwheat in steep one. All of the Georgian blacks I’ve had tend to have it, and it’s really pleasant when it hits the tongue right the the fruity notes afterwards into a yammy malty boddy. At the same time, the grainy quality can add some discomfort. The dry wheat quality and occasional astringency is why I’ve drank this one so slow in the last few years. It’s still a quality tea that stacks up against Chinese teas or Balhyoachas, and it’s not really that astringent normally.
My hesitation is probably my sensitivity to caffeine. It’s grown the past few months because I’ve backed off from the amount of coffee and tea I drink together. I still plow through my oolongs easily because they are easier for my stomach and head. I do still recommend this one if you’re getting into Georgian teas and want a close equivalent to some Korean or Chinese blacks.
Flavors: Berries, Black Currant, Drying, Hibiscus, Malt, Raspberry, Sweet, Wheat, Yams