I did enjoy this fruity Jingmai Gu Shu Huang Pian on hot days, but not as much as I liked the 2016 Spring “Lao Man E”
Flash steeped in a Jian Shui 120 ml dragon egg teapot.
Update:
After breaking the cake and storing it in a Jian Shui jar for several months with a small Boveda pack, the tea changed. For want of the right word it became richer.
Also, I used a porcelain gaiwan to brew, I could discern more of the leafs’ nuances that way.
