Another Glendale Estate tea.
The dry leave is silvery green buds, all very uniform and lovely. It smells very faintly of sweet hay with a touch of green. The steeping recommendations suggest 1-2 teaspoons of dry leaf per cup. I was having a hard time fishing leaf out of the bag with my spoon, so I shook out 2g, which looked to be roughly 2 tsp.
The recommended steeping parameters suggested 85-95C for 3-4 min. I typically enjoy shorter steeps and lower temperatures, so I started with 85C water for one minute. No flavour. Two, then three, three and a half, four… I think I finally settled on about six minutes and this still tasted like barely anything, even though the liquor steeped up to a pretty intense gold.
Hot, this isn’t worth drinking. Cooled to luke warm, it’s very delicate but lovely. The nose is very grapey. On the palate it’s fresh, light and cooling, with notes of grape, cucumber, fresh peas and zucchini.
Don’t drink this one with anything else on your palate – it gets easily overwhelmed.
Flavors: Cucumber, Garden Peas, Grapes, Zucchini