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I’ve written about this one before, as having not a huge amount of flavour to it, but it helps if it’s allowed to sit for a little while.
This morning I have tried making it in a gaiwan gong fu style (or an approximate of gong fu, since I’m not sure I’m doing it entirely right). The aroma is strong and spicy when brewed this way, and the flavour is too. I haven’t quite got the hang of steeping it, so it’s a little oversteeped and slightly bitter, but not so much that you can’t tell what it’s supposed to be like. Strong, spicy and nutty. It’s actually a much better tea when brewed this way.