3 grams in 3 ounce preheated iron-rich clay shiboridashi
170°F/77°C, 30 seconds—weet, vegetal, grassy, a delicate floral note too. VERY NICE!
170°F/77°C, 30 seconds—sweet, and the floral is stronger this infusion, fantastic
170°F/77°C, 45 seconds—wow, how does this one go on like this? I am drinking a meadow of spring flowers—THIS is the “honeyed quality of some Chinese green teas” that I read about in one of my tea books, and haven’t ever properly tasted in tea before. I’ve had some fine green teas that have had hints of this, but usually tempered with nuttiness or astringency or bitterness when the tea is pushed a bit, or just lower-key with the floral elements, and here there is nothing roasted, just sweet, floral, wow.
190°F/88°C, 30 seconds—still that astonishing sweetness, and my tastebuds are dancing.
185°F/85°C, 1 minute—oh my….I am in love.
190°F/88°C, 2 minutes—still delicious, the floral richness a little less intense now.
(remaining infusions between 190°F/88°C and 200°F/93°C)
3 minutes—enough sweet floral flavor remains to encourage a 4th infusion.
4 minutes—mmmm, a little lighter now, still pleasant.
5 minutes—closing in on sweet water, done now.
What a marvelous tea!
