This tea taught me how dramatic a small change in steeping time can be.
I have been drinking this off and on for a month now and had almost written it off as a tea that I just was not going to like. Then I accidently made it with water that I cooled longer and steeped it for less time and found myself drinking this a lot more.
3 mounded teaspoons of tea to a little under 2 cups of water.
It steeps a nice golden color and definitely is more complex and subtle with the less time and cooler water for steeping. The smell I’m getting is fresh hay with an almost cinnamon spice added. Cinnamon is not quite right, but it definitely is something close.
Taste when I steeped it longer was very vegetal this tea can be a wonderful combination of white subtly crossed with wu-long if steeped for less time.
