This variegated blend of twisting buds, wide leaves, and smaller, slightly downed ones has been darkened and deepened by age. The characteristic scent of hay wafts up from from the tangle, but its infusion releases something more potent: savory flavors of mushroom and pepper inflect the note of cacao to suggest a rich and mouth-filling mole sauce, while its honeyed side has the bitter touch of elderberry. Though gentle throughout, its stimulating profile makes for an exciting tea, one which will satisfy any moment with a craving for flavor.
For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.
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