Steep Information:
Amount: 5.1g (it was too hard to spoon measure)
Additives: none
Water: 1 teapot (2c) full filtered boiling, then let sit to 165 degrees
Steep Time: a little over 2 minutes
Served: Hot
Tasting Notes:
Dry Leaf Smell: grassy
Steeped Tea Smell: grassy
Flavor: watery, vegetal, but smooth, maybe a little nutty?
Body: Light
Aftertaste: bitter, vegetal that lingers
Liquor: transparent with a green tint
I got this as part of a sample set from Life in Teacup.
I failed to follow directions and left the lid on (http://www.lifeinteacup.com/brewing-tea) the water was too cool, and perhaps I should have steeped a bit longer sigh. I am not even sure if i used too little to too many tea leaves.
Overall it was the weakness of the flavor and the bitter aftertaste that are turning me off. At first you sniff and there is the hint of grass. The you sip and you get smooth water…then grass/vegetal…and if you look hard enough this slight nut flavor comes out. Then you swallow, and you get this bitterness coating your tongue. The bitterness fades and you entire tongue seems to have a sheen of vegetation on it, it’s a fuzzy feeling.
Post-Steep Additives: none
My blog with images: http://amazonv.blogspot.com/2010/02/life-in-teacup-loose-leaf-green-tea-zhu.html
Preparation
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i tried resteeping, hotter water, longer, it tasted a bit stronger but still too acidic, i tossed it, i think i ruined those leaves, i have enough for 1-2 more cups – anyone have any suggestions on how not to ruin them?
I’m not particularly familiar with this type of tea, but with chinese greens [this looks like a chinese green to me?] I typically cool the water further and steep shorter to see if that gets rid of any lingering bitterness. I’ve had to go down to 140F before. I’d probably try 155-160 for 1:30, but I’m not positive that will help, unfortunately. Best of luck! Hopefully someone who knows Zhu Ye Qing will drop by!
thanks, i’ll try much cooler water next time, i’ll have to wait until i’m not all hopped up on cold meds so i can taste it though!
i tried resteeping, hotter water, longer, it tasted a bit stronger but still too acidic, i tossed it, i think i ruined those leaves, i have enough for 1-2 more cups – anyone have any suggestions on how not to ruin them?
I’m not particularly familiar with this type of tea, but with chinese greens [this looks like a chinese green to me?] I typically cool the water further and steep shorter to see if that gets rid of any lingering bitterness. I’ve had to go down to 140F before. I’d probably try 155-160 for 1:30, but I’m not positive that will help, unfortunately. Best of luck! Hopefully someone who knows Zhu Ye Qing will drop by!
thanks, i’ll try much cooler water next time, i’ll have to wait until i’m not all hopped up on cold meds so i can taste it though!