23 Tasting Notes
I brewed this right the first time and could not get it right again until I was given a tetsubin (cast iron pot) with infuser. My method for a perfect cuppa now: Rinse tetsubin with hot water (this tea is very sensitive to temperature). Put 1 tablespoon jasmine pearls into infuser. Add 12oz hot (not boiling, definitely not boiling!) water. Steep 1.5 minutes. DO NOT oversteep… it will get bitter. Good for at least one or two more infusions, about the same time plus a few extra seconds for each subsequent infusion. Delightful tea when prepared correctly.
Best in a gaiwan, where it can unfurl and present itself to the eye. My favourite method is thusly: 6oz porcelain gaiwan, about 1/2 tablespoon tea, hot (not boiling) water, one minute for first infusion, a bit more for the second, and keep increasing time by about a half minute or to taste. Best taste around fourth infusion, maybe 2 or 3 minutes by then. Light greenish flavour but not grassy. I was very surprised at how large the leaves get during subsequent infusions… you do NOT want to use too much tea. Does not get bitter if you leave it in the cup for a while, so take your time and enjoy at a leisurely pace. Bring hot water water with you to refill several times. Well worth it, one of my favourites.
Definitely has slight hints of cocoa. I use about 3 pearls to 6oz boiling water for 3 minutes… 4 pearls for 8oz or for 6 if I’m in the mood for something stronger than usual. VERY good tea. I asked for more for Christmas in 2010 and despite having a large variety of teas, have already gone through one of the 4oz bags… Mostly at work. Note: Can be brewed in a gaiwan if you drink it within reason; does not turn bitter as quickly as some and can be rebrewed at least once or twice before it begins to get wimpy. I’ve also had luck brewing as I heat the water, in a microwave for 2 minutes on high using adagio’s ingenuiTEA, 4 pearls, and 8oz of water all at once. (You can also add the tea after heating the water, but whatever… I got lazy a few times.)