I followed the steeping direction more closely this time – 1/2 tsp in 8oz water at 77C for ~3 min – and it seems to have paid off. The tea is much smoother and less bitter and while there’s still some astringency it’s more like that of a dry red wine. It’s slightly grassy in a way that reminds me of a Japanese green tea but this is balanced out by a sweetness that’s a little bit fruity. Very interesting, all told.
Preparation
160 °F / 71 °C
3 min, 30 sec
