For lovers of soft and nutty Shu
"Never forget your first heart", runs a Japanese proverb, enjoining one to keep a beginner's spirit. Earthy yet mild, with all the classically Shu characteristics subtly enhanced, the jaded Shu drinker might find their love for the dark rekindled, the novice, their eyes opened to the post-fermented. Harvested on Mengsong Mountain from dashu—'large' tea trees considered younger than gushu—the smooth soup rains hints of soft vanilla and milk chocolate swathed in the warmth of walnut. The slightly bitter, woody taste of sassafras rounds off the profile and stays with the tea infusion after infusion, eliciting the enthusiasm had during one's first truly long tea session. Those who invest in a whole bing will enjoy the added benefit of a beautifully designed, colorful wrapper to display.
Start with few seconds. Increase the brewing time at each following infusion. Exception: If the leaves are pressed, make the first infusion longer than the second.
For best results in gongfu cha, brew in a Yixing teapot.
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