Quite vegetal (think buttered steamed asparagus) on the first infusion, and mildly astringent after that. Surprisingly flavourful and long-lasting for a karigane!
First infusion – 5 g. per 8 oz water, 60 deg., 45 sec.
Second infusion – 5 g. per 8 oz. water, 60 deg., 1:30 min.
Third infusion – 5 g. per 5 oz. water, 60 deg., 10+ min.
Preparation
140 °F / 60 °C
0 min, 45 sec
