I prepared this tea at work in a porcelain gaiwan.
This is a beautiful, twisted green tea of forest green and dark emerald. Aroma is heavy, but not thick. It smells of a green, light oolong and portends of a grassy or vegetal liquor.
Steeping #1 (45s @ 175F/79C)
The leaves are awake, but not open.
Very light, cheery green liquor. Its aroma is floral, with some grassiness, though nothing like a grassy green tea.
The flavor is surprisingly wonderful. Floral, not grassy, with a hint of creaminess on the tongue, like an authentic Jin Xuan. It’s really very good, and I’m looking forward to the second steeping.
Steeping #2 (45s @ 175F/79C)
The leaves are somewhat open at theis point. The color is perhaps slightly greener, but barely. The aroma is more floral and really clear, despite my having painted my nails this morning and can still smell them this evening.
The flavor is rich and stronger than #1, with no astringency at all. Creaminess is somewhat more present.
Steeping #3 (45s @ 175F/79C)
Some of the leaves are now fully open. The color is nearly the same, but just starting to be more yellow than green. The aroma is now rather faint. The flavor is still much more than the smell suggests. The creaminess is gone- I believe the tea peaked at the second steeping. It’s still very drinkable, but getting pretty faint.