I’ve had some good and some not so good brewings of this tea since I first logged it, and I think the difference is, as always, time and temperature. If I brew it too hot in the early infusions, there is a really unpleasant bitterness that comes out. If I treat it extra delicately, as I did today, starting with water at 150 degrees and moving up to 160 only after 2-3 infusions, it remains beautifully mellow, richly sweet, a little floral and very vegetal, more peas and fat asparagus spears than asparagus tips. It can be an excellent tea for the price, if treated nicely.
