|This deadly looking instrument was in it's former life used in my studio to poke holes in molten glass.|
By the third infusion there the flavor profile has shifted away from the wood and leaning more toward the face powder. The huigan and cha qi both become more pronounced as the sesion develops.As it evolves it continues to become sweeter and develop a mintiness as well.
This tea has a decent life span not dropping out at any point but slowly fading down to sweet water over fifteen to twenty some infusion depending on how you brew it and how long you feel it stays interesting.
Houde and a early nineties version procured from Henry Trading co. in Hong Kong. I feel the Eot verson is the best. Although one could argue for Houdes version having less wet storage causing the mintyness to become much more prominent and having a stronger huigan. The Henrry trading version still needed a few more years. Although they all have the same basic base taste. With the high level of compression in these tuochas they really do require some time in a Hong Kong basement, to mature in a reasonable amount of time (under a century).