Additional note with a different preparation — this time stewed in my thermos instead of gongfu.
The good news is I still adore this tea when it has been stewing for several hours in water initially boiling. I vaguely remember reading on Tea Urchin’s website some reviewer mentioning a mucous-like consistency. I definitely picked up on that when the leaf was stewed vs my normal gongfu prep. It wasn’t off-putting at all but it did take me by surprise. The tea was bold with flavor and aroma and had a nice milky caramel sweetness to it with substantial bitterness. The florality of the tea really came out with this method. Subdued in comparison to the main flavors and the texture but waved a nice hello. I was in good spirits and a smiling fool sipping on this tea throughout the work day.
Big, fuzzy undersided leaf with fatty stems.
[5g, 20oz, 212F, sipped on for 6 hours]
