Ben Youngbaer

The aroma of wet leaves is that of asparagus being cooked in a small amount of butter. The flavors are grassy but not in the same way a Japanese green is, they still have a pan fired toastiness.

The leaves are small and delicate, some quite fuzzy, while others are rather plain looking. interesting to note that while most bushes we saw in China looked like they were in active harvest, the bushes on Putuoshan looked somewhat neglected.