Today, I’m finding a better mint quality, nicer clarity, and enjoyable bitterness coming out of this Mu Ye Chun 002 with longer initial steeps.

While the 001 was crisp, light, and tippy, the 002 is minty, rich, and more durable. I find it more to my liking. The session today was improved by brewing more to my palate, yielding a slightly stronger brew that showed off this tea’s savory fresh green vegetable character. Some of the season’s first Asparagus was around, either in the tea or planted by my anticipating mind. This tea also has a much more satisfying energy to it, with a really heavy, calming buzz, that feels like the hands of a masseuse on my forehead – peaceful and relaxing.

Full blog post: http://tea.theskua.com/?p=416

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Exploring the world of fine Chinese and Japanese teas, my favorites include: sheng pu’er, moderately roasted oolongs, gyokuro, shincha, and high quality, artisanal whites and greens. I don’t subscribe to any particular style of brewing, but incorporate elements from traditional techniques to brew the best tea possible. I also seek to share the joy that tea brings me with others, but am really rather introverted.


Peace Dale, Rhode Island



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