Serene and contemplative as befits a tea named
for the Goddess of Mercy, this partially oxidised oolong from Fujian province
offers rounded, mildly ore-like earth tones softened
with caramel, and deepened, some say, by a rich, woody, orchid-like fragrance.
Dignify this imperial tea with several infusions,
steeping a generous amount of leaf in just-boiled
water for three minutes. Then repeat, using
the same leaves.
(This practice of repeated infusions is
known as gongfu.)