Date drunk: 10 Mar 2023
4g in 100ml gaiwan
Warmed dry leaf this time gave me super strong scent of Thanksgiving––roasted chestnuts, pecan pie, toasted almonds––and matcha. This smell is divine.
1st infusion (80˚C, 0:15)
Notes of really delicious vegetables––lemon butter asparagus. No astringency this time.
Rating: 86
2nd infusion (81˚C, 0:20)
Wet leaves have this syrupy sticky-sweet scent, like kumquat/yuzu jam, on top of the fresh-green-tea smell.
Liquor is just wonderful, mineral floral and sweet like the freshest mountain spring water, with a hint of umami vegetable broth and mushrooms. This tea is performing even better than the first time when I opened the bag fresh.
Rating: 87
3rd Infusion: (82˚C, 0:30)
Wet leaves smell like roasted sweet corn and buttered green beans, along with a whole host of other things I couldn’t parse.
Steeped for a tad longer than I wanted to, so some astringency came out. Liquor is still sweet, toasted-nutty, and scrumptious.
Rating: 84
Overall Rating: 86
Flavors: Almond, Asparagus, Butter, Chestnut, Lemon, Mineral, Mushrooms, Nuts, Pecan, Spring Water, Sweet, Syrupy, Yuzu