Bah! What is it with my steeping, lately?!
I followed the website instructions for western steeping, a tablespoon per cup at 175F for 1.5-2 minutes, but that’s a bit long I think. Came out a bit bitter. It’s not too bad, I can tell there’s a great amount of beauty under there, but still disappointing. Can’t wait for my new teaware to get here! I’ll gaiwan it up and fiddle until the tea suits my palate.
That said, did anyone else pick the slightest hint of chocolate in the dry leaf smell? It’s gone after brewing, the only scent I could get then was a very fragrant edamame. I’m having trouble describing the liquor, actually. It’s edamame but without grossing me out, so there’s definitely more at play. And from what I could tell under the bitter tang, it tasted like a smooth, delicately buttery vegetable.
I can tell I will like this. Just I need to find how to do it! Will rate this at a later date.