Open-brewed in a glass pitcher, let the leaves rest in cool water between infusions. 5g/6oz 30sec- 40sec- 50sec
I clumsily spilled a little on my desk; it was a great tragedy. This is my first foray into dragonwell. I know it’s a famous one, I know it is often a little overestimated, I’m still pretty impressed.
raw leaf smells like sweet dry hay, first infusion is so delightfully fresh and nutty! Strong fresh cashew flavors but somehow without a heavy umami like I’ve noticed in other nutty greens. A wonderful full green flavor, a hint of toasty crackers, fairly round body, eeeeever so slightly spicy, with a very pleasant sweetness left on the palate.
In the second infusion the spiciness strengthens but doesn’t overwhelm the cashew notes, the body remains full and pleasantly vegetal.
In the third steeping, the tea has suddenly lost its body! A very light floral flavor remains and a tiny hint of mineral spice is still in there somewhere. Still not a hint of bitterness, which is nice, but where did the nuts go?!
Is it typical of Dragonwell to give up all its flavors so readily? Should I not have rested the leaves in water in-between rounds? I’ve heard that greens can steam or oxidize themselves bitter if left without a little water on top. Any advice on this would be greatly appreciated!
Flavors: Asparagus, Floral, Grain, Grass, Hay, Mineral, Nuts, Spicy, Sweet