The most exquisite thing about this tea is the appearance of the dry leaf. The leaves look like little furry spirals and have a pleasant faintly sweet smell. I want very much to like it, but I am not really sure I do. The tea just is not something I think that I will crave the taste of—not horrible tasting—but not something I love. I infused a fair amount of leaf in a glass gaiwan at 170° for a minute. I think this tea is a little too unforgiving and vague. Maybe I am having a bad tea day?
This is You :-D
Profile
Bio
Library director living in Spencer, Iowa. Trying to spread the good news about tea. Focused on camelia sinensis, only marginally interested in tisanes.
My favorites (so far) are congou and pu-erh (both types). I like some greens, lots of oolongs, and whites and yellows, but I enjoy drinking black tea day in and out.
Besides, oolongs are best enjoyed prepared in a manner that demands a little more time and care. So, I like to save those times for when I can fully enjoy the experience.
Location
Spencer, Iowa
