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This dry tea is very loose, indeed. Long, graceful leaves with only a bit of twist, accompanied by long sections of stems make this one difficult to measure without a scale. Ten second rinse before first steep. Notes of spring meadow, asparagus, and lemon. A sweet, creamy taste and mouthfeel made me sip again and again. This is a delicate tea which requires time. Some things cannot be had from the liquor — try sniffing the steaming leaves. Then, in the 2nd steep, open your senses for artichoke, lilac and new-mown hay!

Preparation
195 °F / 90 °C 4 min, 0 sec
Rena Sherwood

The leaves look too beautiful to drink.

Suzi

I love the description of the second steep :D Makes me want to buy the tea, make it, dump the first steep and go straight for the next round!

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Comments

Rena Sherwood

The leaves look too beautiful to drink.

Suzi

I love the description of the second steep :D Makes me want to buy the tea, make it, dump the first steep and go straight for the next round!

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Bio

Note: I’m open to offers to swap tea samples. If you can’t message me, just comment on one of my tea notes, and I’ll respond.

I am fascinated and deeply impressed by the artistry and skill which coaxes such an array of qualities from one species of leaf. In 2009, I founded San Antonio Tea & Herb Enthusiasts. In 2014, a move to Southern California creates both upheaval and new horizons. The best part is that now I live quite close to my son and his family.

For intimate tastings with a small gathering, I’m practicing Asian-style tea service along the lines of Chinese gongfu cha. It is a joy to share good tea!

The most recent sign of my conversion to the deeply-steeped side: I’ve turned three large file boxes into “tea humidors” for aging pu-erh cakes and bricks at 65% humidity. Remote sensors within the “pumidors” relay the temperature and humidity readings to a base station on my desk. It satisfies my scientist aspect and keeps tea pretty well, too.

Location

Southern California, USA

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