This tea is a mystery for me. Some sites list it as a green tea. Some as a white tea. A shop where I bought it in person, says it is an oolong.
I bought it thinking it is a white tea. Even owner himself says it is something between green and white tea, slightly smoky tea. But if prepared right, it is a delicacy.
Not that sure… I tried it a few times western and I got some highly mineral cups with smoky notes indeed. Quite rough — not by smoke, and it was like licking stones.
I decided to brew it gongfu today to try different steeping method and maybe it is a bit better. I have used boiling water, which seems like an error; first steeps being highly mineral, salty, astringent, but smoke wasn’t there.
Following steeps with colder water as I had quite long intermezzos between steeps, were slightly better, but still the minerality was high. Loads of hay, a bit of florals is there and some cucumber is there. A bit of bitter cucumber.
Maybe I need to find a proper steeping paramters or just swap it out.
