This is another one of those teas I pretty much only bought because the leaves looked pretty and bright green in the pictures. Matcha and jasmine greens used to be the only green teas I drank regularly but I’m starting to really like these more delicate greens. I have the spring 2019 harvest.I started with a gaiwan and then scooped the leaves into a bottle to experiment with Grandpa style when I got tired of trying to keep track of the steeps. The individual leaves are relatively small but it looks like the tip of each branch (?) was picked as a cluster. I’m no expert on these things but it looks like two leaves, a bud and a bit of stem in each cluster. It’s stiff and pine needley dry and takes up quite a bit of room. I filled my gaiwan most of the way with dry leaves and started with steeps of about 10sec with 180° water. Not sure if I’ve mentioned my water in other notes but I usually use bottled spring water for tea because my tap water smells quite a bit like dirty fish tank to me. Each steep seemed to have a different main flavor…snap pea or sort of tofu beany or some kind of leafy green or floral. Fresh tasting and light but not weak at all. My empty cup smelled kind of spicy in a way that reminded me of Biscoff cookies or maybe snickerdoodles. It was a long day and around steep 5 I was getting tired and not sure how much longer I wanted to pay attention to steep time but the tea still had plenty of flavor left. Into the double-walled glass bottle it went to see how it does grandpa style. It seemed just as tasty and much less work.