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Opening: Smoky intensity like aged Islay whisky
Transformation: Melts into orchid-honey sweetness
Finish: Lingering mineral freshness with subtle apricot skin tannins
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Gongfu Style (Recommended) Tea: 7-8g Water: 120ml at 100°C Rinse: 10 seconds – discard (awakens leaves & removes impurities) 1st brew: 20 seconds 2nd brew: 15 seconds 3rd+ brews: Add 5-10 seconds each time Infusions: 6-10 times
