Prepared in a huge glass gaiwan so I could see the leaves swirl. So pretty. At first I was getting blah washwater brews because I was so afraid of scorching the leaves that I used lower temperatures. But using water near 190F actually tastes a lot better. Yum.
Leaving the ‘root’, I was able to get two more infusions.

Must try it chilled some time. I’m quite happy with this. Of course, I can’t compare it to the more expensive Nonpareil grade, but to my untrained palate this mid-level Superfine tastes pretty good. (and quite a lot better than my sampler from Adagio. Good thing I didn’t give up on Dragonwell so soon.)

185 °F / 85 °C 3 min, 0 sec

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My favorite teas: Chinese greens, Formosa oolongs (especially Alishan), and Matcha.

I’m not fond of black or flavored teas.

I love tiny gaiwan.


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