I finished off the last of my stash of this tea last night. Just coming off a rather bad stomach flu, so I decided to celebrate the end of my insanely boring bland diet of the past few days by making this.
I brewed it Jingshan style, which is by far my fave way of making greens. 7g of tea (in a brewing basket) to 12oz of water in a tall glass. Brewed five times, starting at 20 secs and increasing as I saw fit. I split the tea with my sister, who was at my place last evening, and saved a glass for sticking into the fridge.
Dry leaf smells deeply vegetal and crisp. Impossibly dark green and curled little leaves. Wet, the vegetal note expands into a buttery goodness that is just mouthwatering. My sister actually ate some of the wet leaves. “Tastes like the tea,” she offered. Well, not entirely specific, but it made us giggle.
And the flavour, oh the flavour. This is definitely a tea to brew correctly – oversteeped the taste is a little bit overwhelming on the vegetal notes, and the sweetness doesn’t come out to play.
But I was firing on all barrels last night. Vegetal, yes, but buttery and even nutty. I was reminded of biting into a salted (and perfectly buttered) corn on the cob. The tea itself isn’t salty, mind, just an image in my head. You’ve got the savoury vegetal notes at the forefront, buttery and delicious, fading into sweetness as the sip ends. I’m not sure I ever picked up on the cocoa, but that hardly detracts from the beauty of this tea. It’s more that I’m still training my tastebuds to find things. ;)
Not sure how I EVER confused the Laoshan Black with this, by the way – the liquor is a perfect clear and light jade. Everything about this tea is so green and beautiful!
One of those teas I need to keep in my stash at all times, I think. Though I may wait for the spring harvest to arrive before I reorder, and the anticipation is already killing me!
PS – I have to thank Krystaleyn for the word “savoury” for greens! Definitely apt.