Boy I am ignorant…I keep logging out after moving the sliders, forgetting to add tasting notes. Anyhow…this looked so green coming out of the package that I had to try it the multiple steep “Eastern” style in my Yixing…I think I’ll leave my Japanese Kyusu strictly for Japanese green.
First steep was 50 seconds at 195F with about 6-8 ounces water. Very buttery flavor…creamy too! This must be less oxidized than others I have tried because I can almost detect a vegetal background. I think I may have finally got the water to tea mix right because that first steep went down fast and tasty!
The second steep was 60 seconds at 195F and is predominantly salty and toasty- kind of reminds me of Long Jing (Dragonwell) . What’s going on here? I am beginning to suspect that my Yixing pot, my ignorance, or a mix of both is to blame. I may do the rest of my samples “Western” style. Maybe I am not refined enough for oolong? After this batch I am turning the Zojirushi down to 175F and having some Sencha which I at least know how to brew.