Bright grass, vegetals, and nuttiness. Many others have described this tea so thoroughly and beautifully — I just let myself enjoy it. The leaves are so flat and slickery that I think I spilled and poofed more of them onto the counter than I ever have during preparation. Like trying to contain glitter. Large glitter.
The only echo I wanted to make was of derk’s note that the wet leaves smelled like leeks and beef… I was all ready to assume that was a niche-nose note, but I opened up my pot and I’ll be damned… that curiously empty smell of unseasoned, boiled cow muscle with a little not-quite-onion-yep-that’s-definitely-leeks ghosting in. I didn’t get this scent or flavor anywhere else but from the wet leaf. Nice pin, derk!
Preparation
165 °F / 73 °C
