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Thank you to Invader Zim for the huge sample of friendship tea!

I cower before green tea! If it were not for the instructions and videos on the Verdant website (THANK YOU!) I would not try brewing green tea at all. I am intimidated by the shape-shifting nature of some of them (or so I am led to believe). Reading through recent Verdant lessons about pouring this tea back and forth between two pitchers, straining the tea and keeping the steep time short, I thought my PIAO glass pot would work fine doing the same thing which it did! Pour, release, pour back through, release and drink it.
Sounds vulger my way, but then I’m alone at home. If I were to entertain, I think the flourish of 2 glass pitchers swishing tea back and forth would look tres’ smart!

My steepings here are 4 oz. pot each time. 2tsp. tea. PIAO teapot.
First steep
The liquor is blush yellow-green. The vegital flavor is fleeting…a tease and gone. Poof! Up front there is a mineral rock sugar sweetness I’ve read about but never tasted altogether in one tea-bite. Here it is. The elusive oneness…the tea without tannin, not bitter, or sour, no acid-rotten vegital ruination that we all dread…and the sigh of relief ah….! Juicy!

I have to do another steeping…off I go…
Second steep is a bit darker and there is some tannin. I noticed that the wet leaves don’t smell as vegital as I expected. They are beautiful dark green unbroken leaves, long spears like broad grass. The tea is juicy…very juicy…but not as sweet as the first steeping. I might like this steeped a shorter time. Usually you add a little time but here maybe not. Something went wrong. I did it. Steeped 20 seconds too long.

Third Steep…
I reduced the steep time which is much better. The mineral has returned and the tannin is gone. No vegital flavor anymore. The perfume of the liquor is floral reminding me of the Springtime blooming trees here in the Rockies, not flowers. Rock sugar which has that subtle aire of Cane Molasses is creeping up from the bottom of my little cup. When you live in the countryside in the Caribbean, you know that Cane Sugar and Molasses are the beginnings of RUM. People went out to the fields and made all three right on the spot, stills and iron pots in the cane fields. (Maybe not now…but when I lived in Puerto Rico they did 25 years ago). Add a little sweetening to this tea and the full sweet buttery rum appears….along with a steel drum and some good looking guys on the beach at Isla Verde! Uh…I got carried away!
(Sorry Verdant!)

So, I like this green tea! You won me over! I know how to brew this tea, drink it which is wonderful! Makes me giddy! This is not a dinner tea I think. This is a tea to enjoy talking with friends or with a light bit of rice or toast. A before dinner appetite stimulant.