Again finding this is one lovely green tea. I’ve been brewing it like an oolong, covering the bottom of my small gaiwan with the rolled leaves, and finding that they expand to intact leaves that mostly fill it. I use cooler water—160-170 degrees—because it is a green tea, and the flavor is more vegetal and less floral than the green oolongs, but it is as easy and flexible and forgiving in terms of slightly variable quantities of leaf to water, and varied steep times from 15 seconds to a minute or quite a bit more with later steepings. The steeps thus do vary in flavor and intensity but are never bitter despite that. I’ve brewed up several green teas in the past day (shincha!, korean green, dragon well) and each of those has reminded me that they need attention and respect to remain mellow and pleasant. This one just stays mellow regardless of my fumblings. Love that!

Edited: still haven’t reached the end of the flavor from these leaves, now at least 8-10 steepings in. I do like my teas somewhat diluter than many, but this is still amazing for a green tea. Very oolong-like in this too.

165 °F / 73 °C 0 min, 30 sec

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I’ve been drinking tea for 30 years, but only bought 2 brands of 2 different teas for most of that time. It took me almost 30 years to discover sencha, puerh, and green oolongs. Now I am making up for lost time.

I try to log most of my teas at least once, but then get lazy and stop recording, so # times logged should not be considered as a marker of how much a particular tea is drunk or enjoyed.

Also debunix on TeaForum.org and TeaChat.


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