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• Author: Gerald Tiffany
  90s HUNG TAI CHANG (BLACK) Method: I brewed the tea in a glass vessel, using 5.5g of tea and 100ml of boiling water for each infusion. I washed the tea quickly and let it rest for three minutes. The infusion times were as follows: 20s, 15s, 26s, 45s, 70s. First Infusion: Pronounced immediate sweetness and flavor of freshly cut fruitwood. Very flavorful. Second infusion: Liquor the color of cream sherry and clear. . The tea tastes slightly minty as well as woody. It has a pleasant cooked pu

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