Finished off this tea while traveling, brewing under not quite optimum circumstances, and it was flexible and forgiving enough to permit many splendid cups despite more distractions and less conducive setup than at home. Delicate, vegetal, floral, springlike, it has many of the features I like best in Long Jing and less of the nuttiness that often overwhelms them.
I liked it best when giving the leaves a ‘hot start’ with a flash rinse of water at 180 or 190 degrees, before starting regular infusions at about 160 degrees, and slowly working back up to water just off the boil after 6-8 infusions.
Preparation
160 °F / 71 °C
0 min, 30 sec
