(5g/4 oz/208/10 sec +5)
Dry leaves smell sweet & vegetal. (5 second wash.) Wet leaves bring out a little more spinach/kale, and more sweetness. Brewed gongfu, 5g in 5 oz water just off boiling for 10 seconds, adding 5 seconds each infusion after. Steeps 1-4: pale yellow color, sweet & buttery aroma. Taste is delicately floral, a little creamy, and lightly sweet. Not much green vegetable taste at all, though the smell of the wet leaves at first suggests this. Very pleasant overall, very smooth with not a hint of dryness or astringency for the first several infusions. Sweetness gradually diminishes but florals become more prominent. A bit of dryness & astringency just barely start at around 5th steep. 5-6 begin to suggest an acidic fruit in the aftertaste, like peach? After 6, still smooth, creamy, and very floral. Placed leaves in 8 oz water for cold brew.

Update: Cold brew is good. Rather than florals, the flavors are more of green grass (but pleasantly so).

5 g 5 OZ / 147 ML

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Learning to brew gongfu style in my first gaiwan made me aware that not only is there an amazing array of teas out there to try, but each tea has the potential to have a great variety of flavors revealed by different preparations.

I’m still figuring out what works for me as far as tasting notes/ratings, but whenever possible, I like to brew each tea I try a few ways: gongfu, western, cold brewed/iced. I’ve enjoyed seeing how these treatments change any given tea, especially since some teas may fall flat in one preparation but improve or shine in others.


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