The aroma of the steeped tea is herbal and inviting, recalling rosemary and sage. The initial seconds of the first sip are sharp and perfume-like, which quickly melts into a warm fruitiness—dried mangoes and apricots dominating the palate. Subsequent steeps mellow out the intensity, while drawing out new flavors. Baking spices reminiscent of the finest roasted oolong—cinnamon, cloves—and the herbal aroma hinted at in the nose begin to add contrast against the pit fruit flavors. All in all a complex and attention-grabbing tea.
Water temperature that is too high will decrease the flavor spectrum and add astringency, so we suggest brewing at 90°c at the most, for under two minutes.
Prepare 3 grams of tea leaf (slightly less than a teaspoon) per 100ml of water(about half a cup).
For the first two steeps, 92°c water for no longer than 60 seconds will provide plenty of flavor. From the third steep onward it is fine to add up to thirty additional seconds per steep. This should provide between four and six re-steeps depending on the quality of the tea. For larger vessels (teapots of over 500ml) re-steep potential is usually lower.