Finished off this sample with another go at gongfu, this time using 4.5g/212F/6 steeps and also a western steep with 3g/195F/2 steeps.
For gongfu, the boiling water didn’t seem to effect the tastes at all. In terms of texture, the astringency was not effected and the liquor thickened up some. The tea did open up quicker, this time on the second steep. The leaf can steep for upwards of 10 minutes for the last few infusions without developing off flavors. I’d suggest brewing this tea at boiling instead of the Silk Road recommended 195F.
Western was a wreck though at 195F and the most dominant quality was that tartness in the back of the mouth that’s also prominent in tieguanyin oolong. Not something I appreciate shrug
Dropping the rating. It just doesn’t do it for me.
