It is caramel sweet, gently earthy, just marvelously smooth and mellow. It is possible to find bitterness in it--I did on my first time brewing it--but you have to work hard at it! Otherwise it just gives and gives wonderful rich warm umami-full infusions.

Used 1.2 grams of tea in small 40 mL gaiwan
boiling water flash rinse
Infusions 185°F/85°C-195°F/90°C
10”, 15”, 20”, 25”, 30”, 35”, 40


Dry Leaves: fruity, earthy, black tea scent

Liquor, 1st infusion: floral, fruity, sweet, warm
Liquor, 2nd infusion: peachy, floral, sweet, caramel
Liquor, 3rd infusion: peachy, caramel, sweet
Liquor, 4th infusion: peachy, floral, sweet
Liquor, 5th infusion: same (mmmmm)
Liquor, 6th infusion: sweet, still peachy, floral
Liquor, 7th infusion: peachy, warm, caramel

I had never had tea cooked in bamboo before, but it is absolutely worth having! I love its rich, smokey aroma and flavor... almost like drinking coffee, though still very much tea.

And I don't know if it's the caffeine or some special quality to the tea, but it also gives me an extra emotional lift.

This is one of my all-time favorite teas. Best to have it Gong-Fu style to get the incredibly broad range of flavors as the tea leaves open with each steeping...