For lovers of malty shu in small packages.
Dark and bronze-downed leaves have here been compressed into the small toucha form, and yield a slightly violet liquor with all of the malt and body of a gongfu black tea. But the depth of the mouth-filling starchiness touches that of molasses, while notes of crisp apple skins and buttery shortbread add dimension and keep the brew satisfying across many infusions. The blend of Lancang material is a relatively new recipe produced by the Lancang Ancient Tea Company, which bases much of their sourcing around Jingmaishan.
After an initial rinse, start with a few seconds. Increase the brewing time at each following infusion. Exception: If the leaves are pressed, make the first infusion longer than the second. For best results in gongfu cha, brew in a Yixing teapot.
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