Interestingly, taking this one on again, I’m enjoying it a lot more. The sharpness of the charcoal roast is still right there, and I have to be very light-handed and circumspect with the first few infusions (several flash infusions to 15 second infusions before getting to more typical minute or two), but then the classic Alishan notes of warm sweetness are still there underneath. I think the extra year of aging helped this one.
Preparation
205 °F / 96 °C
0 min, 15 sec
