1 tablespoon for 375 ml
Lightly buttery vegetal flavour. Very delicate taste. Light broth-y mouth-feel. Crisp finish. Only the slightest hint of an astringent note near the end of the sip which is well balanced with the flavour profile. The overall flavour profile tastes like mix of green tea notes and the delicacy of white tea (about 65% green tea traits and 35% white tea traits). Fruity grape-like notes in the lingering aftertaste.
Second infusion using 82 degrees Celsius water, 300 ml, for 4 minutes. The taste of the tea reminds me a lot of the Gyokuro Imperial from Teavana (Creamy, vegetal spinach). There’s more of a smoothness in the flavour and a very buttery finish. The aftertaste is very sweet grape-y. The grape flavour reminds me a bit of an artificial grape taste but there is a astringent quality to it near the end of it that makes the taste bloom into something much more refined. I’m detecting the grapefruit-y hint that I sometimes find in the aftertaste of oolongs. This second infusion is incredibly flavourful- the best tasting second infusion that I have experienced.
Third infusion using 100 degrees Celsius water, 248 ml, 5 minutes. There is a corn-like aroma from the brewed tea. Mild, brothy green tea taste. Very faint hint of a leathery, astringent black tea note near the end of the sip. Grape-like flavour develops close to aftertaste as the tea cools.
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grape in an oolong, neat! I though it’d be more floral
This is closer to a green than an oolong, I think. Although Stacy says that depending on brewing temp, different profiles can be achieved. I’ve only tried my bag of it once though, and to me, it tasted like a green… I think.
The anthocyanin, which gives the leaves their purple hue is a little on the astringent side and to me gives a more wine-like flavor.
Kittenna-Absolutely, this tea can take on different forms when brewed differently. My favorite way to make this is to boil the water and steep for 5 minutes. It has a strong wine-like taste that is more unique than the other brewing methods but is more similar to a black tea.
grape in an oolong, neat! I though it’d be more floral
This is closer to a green than an oolong, I think. Although Stacy says that depending on brewing temp, different profiles can be achieved. I’ve only tried my bag of it once though, and to me, it tasted like a green… I think.
The anthocyanin, which gives the leaves their purple hue is a little on the astringent side and to me gives a more wine-like flavor.
Kittenna-Absolutely, this tea can take on different forms when brewed differently. My favorite way to make this is to boil the water and steep for 5 minutes. It has a strong wine-like taste that is more unique than the other brewing methods but is more similar to a black tea.