I am using ten grams of leaf in my 125 ml Zisha shi piao. This I don’t feel is enough to do this tea justice but it is the last of the leaf that I currently possess.
First infusion is has a strong organic flavor reminiscent of some aged shou pu-erh with dark over ripe apricot hiding just beneath the surface. There is a medicinal flavor that is sometimes found in certain aged teas that seams to be the base flavor with a healthy bitterness. The cup is a polished Mahogany. The cha qi is intense making its presence felt by the third sip.
The second infusion brings a brew with some spice to it. There is a slight drying sensation on the tongue. That is counterbalanced by an almost anesthetic activity in the mouth. There is a tea flavor to this second brew along with what could be construed as a cinnamon flavor but I would more say just a general desert spice flavor. The overripe fruit flavor of aged oolong is still there hiding just below the surface. I get Qi overload after this since I am drinking all this tea by myself (lonely me). I really need to get a smaller Yancha Pot.
This tea is a Gong Fu master in its own right. It is a TEAcher that requires skill attentiveness, and patience from its student. But when given the attention it deserves it will bring out wonderful things in the cup and the drinker. Rewarding mindfulness while brewing with an excellent cup, and mindfulness while drinking with layers of flavors that seem to change with each sip. But it will also be quick to punish carelessness with a bitter or bland cup. This is not a tea for careless every day brewing.