Material seems to be pretty middle-of-the-road quality. Lots of yellow stem.
Dry smell: mulchy, kinda fish food-y, a lot of fun!
6g, 75ml porcelain gaiwan
98C, 5s rinse
Wet smell: not really getting anything, to be honest.
98C, 5s: watery, I’ll brew it longer
98C, 15s: much more rich color. okay, maybe a mild smell of chocolate chip. maybe. mostly lack of pungency. definitely some camphor notes in the smell, like cooling in the nose after you sniff. tastes a little sour (in the beer sense) to me. not impressed with the strength of the flavor. I’ll infuse for even longer I guess. really watery mouth feel, some fullness but mostly side-of-mouth and after swallowing.
98C, 30s: same everything. I guess i’ll brew it till the dogs come home.
98C, 90s: seemed to really like being brewed forever. 60s into the brew the first sign of oxygenation of the leaves (CO2 bubbles escaping the gaiwan lid). took until 90s for the water to begin receding. Still no real standout scents for me.

Not sure what to say about this tea. It just didn’t do it for me. After reading previous reviews I have to think that maybe I just broke off a stemmy bit of the cake and didn’t get a chance to really enjoy the scents of it? But the dry leaves smelled really interesting…

Oh well, you can’t like them all.

205 °F / 96 °C 1 min, 0 sec 6 g 3 OZ / 75 ML

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