This is an incredible, unique black tea made from a purple varietal of wild growing tea trees. It is beautifully complex, first offering the sweet earthiness typical of Yunnan black teas, but finishing with a soft but distinct tang that I feel is reminiscent of red wine or other fermented foods. I don't hesitate to say that this is one of my all-time favourite teas. Not to be missed!
Gongfu style: 95°C water, 5g leaves per 100ml of water. 1st steep: 20 seconds, then add 10 seconds for each subsequent steep.
Western style: 95°C water, >1g per 100ml of water (since these leaves don't really fit in a spoon, this is about a three-finger pinch of tea for a large mug). 1st steep: 2 minutes, then add 30 seconds for each subsequent steep