I’m trying to sipdown my stash and get back under 600 teas again, and this seemed like a good choice to work on finishing off – it’s a little bit older now, I don’t have a large quantity of it left and I have zero desire to hoard green teas. Getting four tea packages in last that two weeks was super exciting, but also meant my cupboard total blew up more than I’d like it to; so gotta put in the work and finish some shit off!
I actually steeped this one up with some apple mint leaves added into the glass pot I was brewing with – part of the tea and herb experimentation I’ve been dabbling with as of late. I liked the idea of doing a Chinese green tea with mint because it’s so similar to the concept of a Moroccan Mint blend, and Apple Mint seemed like a fun twist on that since it’s sweeter/fruitier and has less menthol in the finish: sort of a brighter, sweeter and more “Summery” Moroccan Mint…
I didn’t bruise the mint I used because I knew it would come through pretty strong without the extra hand – and I wasn’t sure how much to use to not overpower the tea. I think, in the end, I went with six average sized apple mint leaves – and honestly that was probably one or two too many since the infusions for the first three steeps were definitely majority apple mint flavoured, with just a bit of grassiness from the green tea and some astringency in the finish. It was delicious but not a super great balance.
Infusion four was actually really nice; more even balance of apple mint and green tea notes. However, after infusion four the apple mint and green tea were both starting to get too mild to be really enjoyable.
If nothing, this was a good learning experience and it did help me to nearly finish off this tea!
Song Pairing: https://www.youtube.com/watch?v=43n1wghXRGM