1 packet (4g) to 300mL water @90C, steeped three minutes twenty seconds.
Dry leaf: darkest green and tight-rolled.Complex aroma: barley, florals, grass, apple.
First infusion. Wet leaf is dark green Some leaves are open; others are still tightly rolled. Pale yellow liquor. Notes of barley, pineapple (?), florals, honey, and something cooling … I want to say camphor, but I;m not sure if that’s right. A balanced and, to me, slightly starting tieguanyin. Lots going on here. I love it.
