I’ve let this rest for some time, so I decided to break it out. The leaf is loosely compressed and smells of hay, lemon, floral, and some smoke with roasted savory notes in the background. I warmed my shibo up and slipped some inside. The scent expanded into something odd. The lemon note was more pronounced and some sage came up from behind. A distinct mineral and oak tone wafted in and out with an underlining of fruity flavors. I washed the leaves once and prepared for brewing. The taste is sweet with a brisk finish to cleanse the palate. The brew is nice and smooth and balanced between sweet with a slight bitter. The huigan is fairly decent and the tea is somewhat thick. I can hint at some light smoke in the background that follows throughout steeping. However, the tea goes flat very quickly. The astringent character grows tremendously and pronounced bitter greens took over. The flavor has vanished and the brew is soon consumed by bitterness, smoke, and astringency. I was flash steeping the entire time. I continued to steep a few more times in hopes of recovery, but I saw no sign of the smooth drinker from moments before.
Flavors: Asparagus, Astringent, Bitter, Fruity, Hay, Smoke, Sweet
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Sometimes a lower temp can help reduce the bitterness. I do the same as you and flash a few times and if persistent drop the temp.
I sometimes do the same; however, with most spring teas I use boiling water. Some teas are able to take the heat while others are not; I use it as a determinant.
Sometimes a lower temp can help reduce the bitterness. I do the same as you and flash a few times and if persistent drop the temp.
I sometimes do the same; however, with most spring teas I use boiling water. Some teas are able to take the heat while others are not; I use it as a determinant.