My favorite aspect of TTHK is the subtle spiciness of it, and that comes through whether I do it grandpa style, or with lots of leaves packed into a small pot and many infusions. The most delicate sweet, floral, and vegetal aspects are fleeting, but the rest of it is pretty nice too.
I am now enjoying my GZHZ with a low ratio of leaf to water and multiple infusions from the pot for breakfast, in place of the usual morning sencha or gyokuro. Like TPHK, one of the great joys of it is that it is so versatile and so good with different preparations.
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