I did this gong fu style this time, but I think I liked my western cup better. The shorter infusions brought out more tart and mineral flavors and less savoriness.
1st infusion (after rinse) 5s:
I detect a slight floral aroma and flavor that was lost to the western-brewed cup (this, to me, is the only discernible benefit of short infusions for this tea). It is also vegetal, but not very creamy.
2nd infusion 10s:
stronger vegetal and floral flavor than 1st infusion, still not creamy.
3rd infusion 15s:
the floral characteristics are almost non existent. Still vegetal. Some mineral. This infusion tastes similar to the western-brewed cup of Dong Ding from thepuriTea that I logged the other day.
4th infusion 25s:
vegetal, more mineral, slightly tart
5th infusion 35s:
tart and mineral, mild vegetal.
I ran out of time to go past 5 infusions, but I feel like the savory and creamy aspects that I liked about this tea are lost in the gongfu brewing. The first two infusions were the best, imo. I wonder how it might fair for more steepings. Some other time maybe.
