This is my first Chun Mei, at least as far as I know!
The aroma and look of the leaves was completely different from the green tea I drank yesterday. This was not as brightly green, and had a completely different aroma. No wet cooked turnip or mustard greens here!
I accidentally used too much leaf. The first sip was astringent and a little sour, my fault. I had already resteeped the leaves so I did what I had read in an article on serving tea in Britain through the years. I read that sometimes tea was made extra strong and the hot water pot was used for people to adjust the tea to their liking. I picked up the kettle and added water until I had the right amount for the amount of leaf I used. All better!
This is still a drying tea, as it is supposed to be. It is neither bitter nor sour. It makes me think of sunshine on dry hay. I made four steeps and combined them all into one pot after tasting a sip from both the first and second steep unmixed. There is plenty of flavor left. I shall enjoy having this as my morning green!
Thank you, Angel and Teavivre!