I've only had a few "premium" black teas so far. I recently gave this one a try:http://www.rishi-tea.com/product/ceylon ... /black-tea
The leaves appear to be good quality, unbroken, and have a fruit-heavy scent that makes me think of prunes.
I prepared it in this manner:
5.5g of tea leaf
250ml water, boiled, poured into a "kyusu" teapot
2m first infusion
It's actually very good. Aroma is very alluring when infused, and the resulting liquid is sweet, full and even throughout.
A second follow up infusion at 2m 30s with the same amount of boiled water is also appealing. Instead of becoming harsher like the Yunnanese tea that has most recently been my "black teas", it keeps a similar profile, though slightly weaker. I haven't had a chance to do a third infusion, so I might try that this weekend.
This tea, insofar as black tea goes, is not very tannic.
As you can tell, I'm awful at explaining my experience!
This is my first Ceylon tea. When getting into higher grade teas, my exposure to hongchas has been relatively limited compared to the others. I had been wanting to try some Indic-region produced teas and decided on this one over the Assam due to price.
This is not a tea that asks for anything to be added to it, as it's very satisfying on it's own. If you're thinking about trying it, I think it was a worthwhile experience.