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“All I could think of last evening was how good this tasted. I woke up at 4:00 thinking, I need more. So Here I sit at 4:45 re-steeping the leaves. Yeah, it is that good. It looks like sunshine and...” Read full tasting note
“I was saving this one for a special occasion since K S said it was one of his favorites. It is freeeeeezing cold out, hubby has worked a bit of overtime this week, and I thought we would do yoga...” Read full tasting note
“Backlog. Using my handy dandy variable temp kettle, I was able to steep this one at a nice low 175 F. I’ve had problems with bitterness with this tea in the past, but the low temp really seems to...” Read full tasting note
This delicate green tea, grown in the Chinese province of Hubei, is hand harvested in mid-April. This early picking brings a fresh green taste of seaweed and buttery spinach. Dark twisted green leaves that are steam dried in the Japanese style delivers a fresh, iridescent brew.
We strongly suggest using freshly boiled water that has cooled for a couple minutes. If the water temperature is around 175 degrees (or 80 Celsius), this will bring out a much sweeter flavor than if boiling water is used.
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All I could think of last evening was how good this tasted. I woke up at 4:00 thinking, I need more. So Here I sit at 4:45 re-steeping the leaves. Yeah, it is that good. It looks like sunshine and tastes like heaven in a cup. I looked this morning, it is $6.50/2oz. If you are a buttery spinach kind of green tea lover this stuff is excellent for the price.
No I don’t work for Single Origin Teas. I just think this one deserves to get noticed.
I was saving this one for a special occasion since K S said it was one of his favorites. It is freeeeeezing cold out, hubby has worked a bit of overtime this week, and I thought we would do yoga with the Buckstove humming away and celebrate his weekend. Alas, hubby was supposed to get off work at 11:30 today, but ended up driving a total of seven hours after that to go to a funeral for the father of his boss. He is that kind of guy. But it meant he crashed on the couch when he got home and didn’t feel like exercising.
That’s okay! I can drink most of this by myself, I am sure!
I steeped it for three minutes with 174F water. I resteeped it immediately for three minutes and combined the two steeps in my large tetsubin.
This has a rich golden color. Up front, the sip is sweet and mild, then comes a bloom of stronger flavor that reminds me a little of Chun Mee, one of my favorites for pairing with Asian take out.
Very nice! I have polished off about half of the pot. I hope I can sleep tonight! The rest will be reheated and served with lunch tomorrow.
Backlog. Using my handy dandy variable temp kettle, I was able to steep this one at a nice low 175 F. I’ve had problems with bitterness with this tea in the past, but the low temp really seems to get rid of that problem and even introduce some sweetness to it. Mostly it’s a big punch of vegetal and some grassy flavors, though. Not my favorite flavors, but it was quite nice to have this evening.
Edit: Oh, this is my 500th tasting note! If I had known, I would have done something a little more exciting.. I guess I will just have to speed up my journey to tasting note #600!
Early bird!
Not on purpose. Now at 7:00 PM I’m about out of gas and its NCIS night.
I know how those days are! 21 years on the drink truck. Don’t miss those days at all.