This is a sample I found last night as I was making supper. We were having Japanese eggplant and red sweet pepper (from our garden) with carrot and onion tossed with Asian noodles and a lightly creamy sauce made with beef broth, soy sauce, and mayo. Since the meal had an Asian vibe even though it wasn’t strictly Asian, I thought I would pair it with a green tea rather than serving the sweet hibiscus tea already iced in the fridge.
Wow. This was amazing with the meal. When a green tea has some astringency or briskness, you can eat a fairly heavy or flavorful food and still REALLY taste the tea. This one came across as super sweet vegetal. Think of ultra sweet sugar snap peas. It also put me in mind of some raw corn on the cob that an old farmer at the state farmer’s market would entice people to try. It was so sweet, some people preferred it uncooked. THAT was what this tea reminded me of.
Once the food was gone, I kept sipping. Now the briskness is apparent, but not unpleasant. The flavor has a real mouth-filling richness.
I told my husband that my affection for this tea has tied it with my love for HuangShan Mao Feng. Alas, it is no longer available. Good thing I just got a big pouch of HuangShan in the mail….