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I found that lowering the water temperature (I could feel, but not see steam) brought out my favorite qualities. It was creamy/slightly buttery with a chlorophyll sweetness and herb-y rather than vegetable-y. The sweet and savory were more in balance, the sweetness slightly more prevalent. Really good. o

ETA- I got three infusions out of it with the same sort of trend as the first time. The savoriness decreased with each cup, making it taste sweeter. Also, the buttery quality in the first infusion(1min) became milkiness in the second(1min30), being only slightly present by the third(2min30).

Preparation
160 °F / 71 °C 1 min, 30 sec

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Bio

I’m pretty terrible at bios so I don’t think I’ll even try to make it interesting. I’m a college senior majoring in Japanese and minoring in women’s and gender studies. I’ve been a vegetarian for about 8 years or so. I craft and game whenever possible and have been known to give up large amounts of sleep for either.

いつも日本語の練習の時間ですよ!一緒に練習したかったら私に連絡してください。よろしくね。 ^0^ 

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New Jersey, USA

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