The description is apt. Vegetal in a spinach sort of way, with a crisp, lingering finish, almost reminiscent of mint but not quite there (for me, even when it’s still hot). There is a hint of flowers but it fades quickly… more of a nasal aroma when first drinking. I like. The leaves, when unfurled, are larger than the smaller-leafed anji bai cha I had elsewhere. Pretty in a gaiwan. Does not seem to get bitter easily. I like that… So far infused maybe 5-6 times before it begins to lose flavour.
Preparation
170 °F / 76 °C
0 min, 30 sec
