this delicate green is hard to explain to anyone who hasn’t had it before. it’s both steamed like a japanese green and pan fried like a chinese green. the resulting flavors are a hybrid of vegetal body with sweet and nutty notes making each infusion crisp on the end of your tongue. for me this tea is a special occasion or a once in a while tea. not an everyday staple like a dian lu or a da hong pao. it also makes each brewing more enjoyable and savorable. I’ve been drinking a lot of Mao Jian recently and that’s comparable flavor wise. Mao Jian is more buttery and sqaushy though. this style of curled greens is really nice this time of year
3 Tasting Notes
The tightly curled, dark green leaves produce the most amazing first infusion of this tea. Its aroma is of honey, molasses, or milk chocolate. The texture is creamy and soft as silk. I even picked up the milk chocolate flavor in the flavor, despite it being a light green tea. Two infusions pretty much take all this leaf has to offer, but I can’t get enough of it.
I love this tea. It has a creamy texture and toasted scent. A beautiful tea to wake up to in the cold mornings of winter. I find brewing it on the cooler side brings out more of the nuances in flavor ~70C
