Infuse: Infuse 1 tbs per cup in near-boiling water; can be infused 7-10 times
Appearance: Weighty, close-textured twists of deep black-brown leaf
Infusion: Deep rowan-brown liquor with thick twists of almost-black leaf
Aroma: Earthy blend of ground metal and cinder overlaid with meadow sweetness
Taste: Thick, glycerous flavours of burnt almond, apricot leaf and sandalwood
Fujian Province, China