Recommended
130ML water
7.2 G tea leaves
oolong-seasoned yixing white jade teapot
I rinsed this tea in near boiling water for 5-10 seconds and steeped for 30 seconds to start.
My first brew was light colored which reflected the amount of flavor imparted initially. Notes for the first brew are marshmallow cream and syrupy with vaguely vegetal aftertaste. I’ve been sick for some time so my tastebuds may not pick up nuanced flavors as well.
I’d enjoy a richer flavor so I reduced the volume of water to 110 and increased steep time to 45 seconds. The broth was marginally deeper colored, still a mix of faint gold and light lemon. this time, notes of stone and minerals gently wafted on the nose. if i searched hard enough, i might have detected a trace of kiwi. the taste presented an unexpected experience of what i can only describe as rain or even a thunderstorm — perhaps due to a limestone undertone. maybe thats why they call it smooth water?Flavors: Kiwi, Limestone, Marshmallow, Spring Water
Preparation
205 °F / 96 °C
1 min, 0 sec
7 g
4 OZ / 110 ML
