I used the spring gongfu in the reblend of Chocolate Laoshan Genmaicha, so why not try the Autumn?
This has a drier feel with more of an Assamic bitterness tiving this tea the dark chocolate element over plain chocolate. The spring came out better for sure, but this is more suitable for a breakfast tea over the spring as it would pair with food beter due to the strength it has over the subtle notes the lighter stuff had in spring.
Still, such a unique and wonderful tea. Would blend up well with either a little yancha or dianhong for sure; like 20% of either added.
