This tea was a former top 10 China tea. Today is the day I figure out how to properly prepare it. My first couple attempts were less than spectacular. I used a healthy handful of leaf in my press. I heated the water until it started steaming and then turned it off. I let it set until the kettle grew completely silent. Opened the lid and let the steam escape for several seconds. Then poured it over the leaf. I went about one minute on the steep.
The leaf smells of buttery vegetables. That is a good start. The cup is cool enough I can sip immediately. The water temperature seems correct now, but the steep time needs to be increased. There is nothing off tasting, it is just not strong enough. As it cools a little more, it takes on a sweet creamy light vegetal flavor. I am on the right track as this isn’t bad.
For cup two, I used the same method on the water but steeped two minutes. Ah ha! This cup I can say I enjoy. It starts light green, then the taste switches to a memory. I can’t describe the taste, I can only tell you, it tastes like water from a fountain in a near by state forest from back when I was a kid. We would stop our bikes at this fountain every time we passed it, just to get a sip. As this moment in the way back machine ends, for Mr. Peabody and his pet boy Sherman, I notice the aftertaste is a light bitter flavor reminiscent of, but not exactly, dandelions.
This is not likely to become a favorite, however with some work, I have learned to appreciate it and even enjoy it.
Upping the rating.