It’s wonderful weather out there today, nice, cool, somewhere in the 50’s…no sarcasm, I really enjoy the cooler weather. So I decided a nice autumn green tea was in store for today. The leaves are dark green, slightly curled and smelled like a lighter version of gunpowder to me. Wet the leaves smelled very creamy, milky and vegetal…kind of like a cream of soup or green beans that have been simmering in milk and butter.
I brewed this gaiwan style 175F starting at 5 seconds. The first and second infusion were incredibly creamy, milk and butter, with hints of green beans and hazelnut. A decent mouthfeel and a nice sweet creamy aftertaste. In the third and fourth steep I had a little bitterness and more green bean flavor. The creaminess wasn’t as strong but was definitely present. I probably could’ve shortened this note and just wrote creamy and been done with it!
I’m surprised how much different this one tastes compared to the Spring harvest. It doesn’t seem like it’s much different, but this one is much more rich and creamy. I have to admit that I much prefer this which surprises me because typically I like floral notes over anything else. This one was just so wonderful though.