Finished up the remaining 4g of my 10g pouch this afternoon. I didn’t follow exactly MST’s guidelines for gong fu. 4g to 100mL in a covered glass mason jar. The last time I brewed this, I experienced an almost distracting dryness at 190-195F which is the recommended temperature, so I kept all steeps today at 185F. That definitely helped. I did a flash rinse followed by 6 steeps at 30/45/60/70/80/90s.
Reaction: I think this tea shines when doing shorter steeps that allow for the crispness and distinct flavors to come out. Following MST’s steep times and using 185F water, the brew was very smooth and thick but after the first steep, it became thick with spinach which detracted from the fruity, floral, citrus, creamy and light vegetal qualities. If I were to buy this again, I would definitely stick to shorter steeps at 185F. I think it would be best that way. Plus I picked up ripe pineapple in one steep. Don’t come across that very often. I mentioned in the other log that this could be a good daily drinker (gong fu) and I still hold to that, but only for somebody with fat stacks.
