For my first tasting of this particular tea I used a gaiwan. I used 2g of leaf, and gave them a rinse with hot water before infusing. To infuse, I used water at 85 degrees Celsius, and began with a 15 second infusion time. The liquor was yellow but somewhat pale. The flavour, I found, was a bit unique. It tastes even cleaner than it smells. There are definitely floral notes in here, and I also taste minerals, it’s sweet and this first infusion is a bit perfumey to. There’s a vegetal flavour at the heart of this tea somewhere between green beans and edamame. The flavour is light but very enjoyable and satisfying.
Continuing on, I add 5 seconds with each new infusion, and the liquor’s pale yellow hue begins to strengthen. I taste more floral and minerals. The mouthfeel is buttery and smooth yet there’s some astringency at the back of the mouth that lingers, to go with the lingering floral aftertaste. Using this method I continued to 9 infusions, letting the final infusion sit for several minutes. This final cup’s flavour was more mineral in nature, and a lovely note to finish off on.
Flavors: Apple, Floral, Vegetal
