2 15 sec rinse
10 minute “rest”
dry leaves have a slight plum note and the slightest hint
of peat
wet leaves smell of prunes or plums. very slight peat
the slightest hint of caramelized sugar on the gaiwan lid
tea soup has a smell of incense stewed fruit and sweetness
empty gong dao bei smells of caramelized fruit

1st infusion: 45 sec; first infusion brews up pitch black
dark bakers chocolate on first sip slight peatiness
a note that kind of reminds me of tar slight sweetness
the soup is about medium thickness this steep earthy and
maybe decaying wood

2nd infusion 30 sec; the soup is still black the texture is lighter
this infusion. earthiness is up front with what i can describe as
decaying wood following up dark chocolate on the finish with very subtle hui gan
slight tarry notes

3rd infusion 1:00; still pitch black the flavor has become more gentle
more earthiness and some of the peatiness is finally coming through
the decayed wood has morphed into regular wood with a slightly sour finish
the minerality is starting to come through. it is kinda like licking
a rock

4th infusion 1:30; the color is starting to lighten just a bit. still black but
with red tinges the peatiness is really starting to come through. there is a sweetness
also the slightest hint of stewed fruit coming through the chocolate is still there
the huigan has returned. sticks to the molars

5th infusion 2:00; the liquor has lightened a bit more to a dark red brown
the minerality really comes through in this. sweetness really shines
woodyness upfront earthiness on finish. no chocolate notes

6th infusion. final infusion 2:30; ruby red this time
minerality comes throug but thats about it. woddiness is there
earthiness at the end very sweet at this point

would i recommend this tea?: yes would be good for aging

Flavors: Chocolate, Earth, Mineral, Peat, Stewed Fruits, Wood

Boiling 0 min, 15 sec 5 g 3 OZ / 100 ML

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