I brewed this up both gongfu and western brewing.
The dry leaf smells of dry wood and black currant. The leaves are really pretty. They consist of long black and fuzzy gold tendrils. I placed them in my warmed gaiwan and gave em a shake. The scent of freshly baked bread and malt came from my gaiwan. The washed them once and prepared for brewing. The steeped fuzzies had the scent of deep malt and mahogany, and they became a deep rusted red color. The liquor was a brilliant ruby red which was pretty cool. However, the flavor was lacking. It was a dry subtle wood tone. There were no heavy chocolate or baked bread tones. In the later steepings, I could taste malt, but otherwise it was just dry wood. I recommended brewing this western.
The western brewing methods (3g for about 2-3min) yielded a dark red liquor. The flavor was deep baked bread and soothing light chocolate tones. This was a lot better and hearty than the gongfu counterpart. I will definitely use these parameters from now on.
The brewing parameters listed are for gongfu
https://instagram.com/p/4B8uZETGaZ/?taken-by=haveteawilltravel
Flavors: Black Currant, Dry Grass, Malt, Wood
