I do not normally log teas more than once, but the question of “What’s in your cup?” tempted me. I drank two infusions of this last night and am on my second for the morning. I have also decided to drink a green a day. I would love to drink white, green, oolong and pu’er everyday, but the way I brew (short steeps) I’d have a lot of wasted leaves or bladder issues.
I used to do more blends, Silver Needle, Gyokuro and Tiguanyin were my favorite and while I certainly have all the elements at home, I couldn’t imagine blending a tea like this. I want to be able to taste the soil of the land where this was grown, the mists that surrounded the leaves and the chlorophyll that was enhanced by shading the leaves while drying on an Autumn day. So while I may use up some of my Teavana greens that way, this however deserves to be savored.
And in an ongoing trend the husband thinks this tastes just like the others, mineral, I guess I love mineral, which is why I love short steeps, when i asked him to reinfuse this for me for 10 secs last night, he said “10 secs?! No wonder it didn’t taste like anything! But I guess that’s fine if you like boiled rocks” But as light and mineral as this is in the beginning, it still tastes so distinct from the nuggets and the yabao and by the second infusion it is already very “green”. Sigh I need some gongfu friends.