Finally getting around to trying this. It’s very pale—when I was pouring it it looked like just water. But it’s a very, very pale green. Based my steep temperature off of a general average of others I looked at on steepster, and did one half a teaspoon to three ounces of water.
Leaves didn’t really unfurl completely.
The taste is very light—sweet but vegetal. I actually like it. It’s green, but not extremely so. At least it doesn’t taste like just hot water. There’s an almost nut (not really nutty—maybe a nutty buttery) taste.
Second steep, the leaves’ve opened up a bit more. I think I need a smaller pot, to give the leaves room to open up a bit more, since I’m using such a small amount of water. The water’s maybe slightly greener in colour, and in smell. The taste’s stronger, more sharply green. Not much different from the top otherwise, I think.
Steeped for three minutes this time. The colour’s the same. Stronger taste, vegetal, a faintly nutty sweetness. Reminds me of Murchie’s magnolia oolong, but fainter and sweeter. I actually kind of like this. I could see myself sipping this in the evening.
Fourth steep—same colour, hasn’t gotten lighter yet. Three minutes again this time. There’s a stronger floral note. Overall it’s been sort of milky. It’s still sweet, but I don’t think I’m really tasting any changes with the steeps. Then again, I’m pretty experienced, so.
Fifth steep, I think it’s starting to get paler finally. Maybe? Hmm. Getting a slight ‘water’ tang taste now, less milky. I’m pretty sure I could continue drinking this for MANY more steeps.
Sixth steep, still not any lighter. The taste is less milky again, slightly more metallic/tangy.
I would go for a few more steeps to see how long it’d last, but I don’t really feel up for it. I decided to take a look at the leaves instead. The edges are a bit degraded, and there are some leaf-halves and stems. The smell isn’t spinachy, it’s just faintly vegetal in a nice way.
