They suggest having this tea with multiple steeps, so that’s exactly what I’m doing.
Steep #1 was done somewhere between 3 and 4 minutes. It’s slightly metallic and, I think, leathery. Dry, and a little different than I’m used to — it actually reminds me of the Dong Ding that I sampled at the Toronto Tea Festival.
Steep #2 seems a little sweeter, milder, and very smooth. It still has the distinct taste that I mentioned above — I certainly get a different taste from this than Indian black teas.
Steep #3 was closer to ten minutes (it’s my final steep, and I was a little distracted). Thanks to it being a third steep, it doesn’t seem too overdone at all. It’s less sweet than the second steep, but otherwise similar. I think it would go very well with something hot and cheesy. (Though that may just be my appetite talking.)
