Method of brewing: gaiwan
Leaf to water ratio: I filled the gaiwan 50% with leaves, the rest water
Temperature: Around 205 degrees farenheit, I let the water just barely come to a boil and then sit for a minute or two.
Rinse: I did a “flash-rinse”, pouring water into the gaiwan and then immediately pouring the water out. I only did one rinse.
Steeps:
I steeped this tea for 20 seconds the first infusion, second infusion, and third infusion. For the fourth infusion, I steeped the tea for 30 seconds. This tea feels like it can go on for 3 or 4 more infusions before it starts to go flat in taste.
Tastes:
The tastes are ordered from most noticeable to least noticeable.
Mouthfeel:
The mouthfeel is as if you drank milk— slightly viscous. It has a slight dehydrating feel, not nearly as bad as coffee but I feel that if I were to drink a lot of this tea I would need to drink a glass of water.
Additional notes:
This tea feels like it would make a good desert-tea, for when you are craving something like chocolate.
Flavors: Cocoa, Cut Grass, Dark Chocolate
