49

Hmmm I really liked this when I first tried it, I think I did a 30 sec steep at 175 in cast iron. Today I did it for 30 secs in a glass infuser mug and unfortunately it was straining really slowly so it steeps for more lie a min (which is actually the recommended parameters on the tin), very astringent which is unfortunate as the leaves actually had a nice natural fruity smell going on. Second infusion I lowered the temp to 170 and steeped for 25 pouring it through a stainless steel strain into another cup, still bitter. Okay one more time 170, took out some leaf (or rather let it stay in the other strainer) steeps for 10 sec. Still crap.

I was planning on cold brewing but after reading Amy oh’s tasting notes below, I’m guessing there is no hope. So while I was going to start off this note saying I need to find better ways to brew Japanese green teas I’m going to add what I already knew, I need to find better Japanese green teas. I have a list for Mellow Monk and Dens but right now my tea budget only allows one major purchase a month and its been with Verdant for the last 6 months and I don’t see that changing any time soon, unless someone gets me a gift card for the holidays or a tea of the month subscription ;) Also I apologize for sending some of this to Angrboda, I really did have a fond memory of this at the time :/

Preparation
170 °F / 76 °C 0 min, 30 sec

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Bio

Druid, artist, poet, mum, lover of tea, ritual and myth. I grew up on Celestial Seasons herbals but fell in love with straight loose leaf tea working at my local Teavana for a year. I am grateful for the introduction and the experience, but have moved on.

I see tea as an experience for the senses, I like to imagine tasting the land and the weather as well as the effect of sun, air, fire and the human hand. I have a soft spot for shu pu’er, yabao, scented oolongs, wuyi oolongs, taiwanese tea as well as smooth naturally sweet blacks, creamy greens and surprisingly complex whites.

I began ordering lots of samples from Upton to educate myself on different varieties of tea we didn’t have at work and have fallen head over heels for the unique offerings from Verdant Tea. I am learning things I like: buttery mouthfeel, surprising sweet or spice notes, woodiness, mineral notes, depth and complexity and things I don’t: astringency, dry and sour notes.

I collect tea tins and am in danger of collecting pots, though I am trying to restrain the urge due to current lack of space. I brew mostly in a glass infuser mug or a tea maker, only using cast-iron for company now (still need to get a gaiwan) and tend not to sweeten my teas unless they are British or fruity and iced, which is not often.

As far as ratings, I lack a definite system and haven’t been assigning numbers lately, wanting to spend multiple sessions with a tea first. I usually only log a tea once, unless it is a new harvest or I have significantly different observations, but will go back and edit or comment if I find something interesting or new.

Location

Baker Street, Berea, Ohio

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