The dry leaves appear standard, uniform in size and shape, varying in color from brown to khaki. Once again after rinsing their is a sweet, sausage-esque aroma.
I like to bully shu a bit when it comes to brewing it, try to get the strongest, most flavorful infusion without the tea turning on me, so I used 10 g/150 ml for 25 seconds. The liquor is a rather dark brown nearing black, and I wondered if I pushed it too far.
Yes. Yes, I did. There is an acidic bite similar to a coffee that has been poorly brewed. I can taste the "meat" I picked up in the aroma.
I scaled down the steeping time to 10 seconds, then 8 seconds after that. The tea is decent, smoother now, but I can't pick up on anything. Either it is too nuanced for me, or I fried my taste buds with the first batch, or both. The fourth steep developed an astringency that was less noticeable as the tea cooled, and it was sweeter. I went for a fifth steep, but I had to go help Molly hang some Christmas lights, so it went untouched, ending the session.
It was a good tea, but I think I was too rough with it. I'll be more gentle next time.