I like straight green teas, but I’m definitely still learning about them and tweaking my steeping techniques as a result. For this tea, I agree with those who have recommended steeping at a lower temp (165-170 degrees F) and for shorter intervals. This tea does lend itself well to re-steeping. So far, I’ve found an initial steep between 1-2 minutes at 170 degrees F to be ideal. The right steep produces a smooth, mellow grassy green note. I do add a little honey and a squeeze of lemon, but I tend to do that with most of my green teas. The squeeze of lemon comes in because of scientific research showing how just a little bit of citric acid added to green tea boosts the absorption of catechins (antioxidants in tea that have an anti-cancer effect) by 500% (see “The Cancer-Fighting Kitchen” by Rebecca Katz & Matt Edelson).
Flavors: Bok Choy, Grass, Green, Smooth
