Drinking the sweet tea water of Honyama shicha from the 5th, 6th, and 7th infusions. After the 4th infusion of the morning session, I put the tea in the fridge and brewed it in the afternoon with boiling water for 3 minutes, 4 mins, and 5 mins respectively.
Decanted the tea into my Pink Shino Chawan by Chris Chaney and enjoyed it after it cooled down. While it obviously didn't give me the bold flavors (and the astringent and grassy character were gone as well), I enjoyed its delicate and lighter taste. And it was also good with Amedei Chuao.
