Traditional Kung Fu tea drinkers might brew only 3 steeps, ending the session in less than 30 mins. For my experience, if you can find a tea which can outlast more than a month, does that mean I have been wasting all the precious ones for my entire tea drinking life? Or is it only a mere 1 % of the tea I did crossed path with deserving this kind of treatment?
How could a tea keep on going after days of days of abuse, without fading or molding-up, but continuing to develop? Will find out how this marathon ends. The subject is more than 200 yrs old SX bush from Wuyi, refine fired 4 times from May to September 2004. The Kung Fu of this firing had penetrated into the core of the leaves without distorting the character of the tea.
3/4 filled, 1 sec. brew until the 5th brewing. Tastes like Summer mountain spring water stream, passing along the hot sun soaked moss growing next to rock. Clear, fragrant, and full of energy. What will be better to pair with an 1990 vintage Cohiba Robustos.