I absolutely adore the appearance of this tea as dry leaf. The balled leaves look like small rough emeralds, with dazzling bright green edges and veins and dark black green leaves, all neatly curled and tucked into compact forms, true tea gems. It’s a vivid example and while I know that my brewing of the tea was not on par with Tim’s, I still found it delectable, full of warm floral-scented breath and a creamy, rich custard-like texture. In my own brewing, I found a delicious foible for morning brain fog and a light, airy blossom scent in the gaiwan and from the top of the cup.
Full blog post: http://tea.theskua.com/?p=197
