Prepped in a ceramic gaiwan that holds 6 oz. Multi-colored leaves, from white to orange/red, to dark brown. Dry leaves have spicey,floral smell. Steeped 2 generous pinches, enough to coat the bottom of the gaiwan for 3 minutes. Leaves are large so a tea scoop would work too. The dark amber brew is sweet, with hints of cinnamon, citrus flavors round out the aftertaste.
