My first sip is a warm, green butter. The aftertaste is most definitely bakey. It’s odd, but I feel the tension headache that I woke up with lifting already. As I sip more, I get a touch of sweetness in the back of my throat, and a mineral taste on the tip of my tongue. Could be the water, but it’s not unpleasant.
Less of a “fresh green” taste as my other experience with tie guan yin, a little more on the buttery side. This isn’t a bad thing—I rather like it this way. It’s getting sweeter as it cools as well, almost mouth-coating.
I’ve had this before, I just haven’t gotten around to sitting down and typing something up. More will be added onto this post with subsequent steeps.
Second steep is darker, given the leaves were given time to fully reopen. This one’s also at two minutes. The colour is a very nice, spring green. It’s deeper (sharper?), more minerally and less sweet and buttery.
Third steep, four minutes: More sharply (not in a negative sense) mineral and green tasting; no apparent sweetness. Not as heavy and mouth-coating as the first steep. Hints of butter, but just barely. Sort of a steamed vegetable taste, I think. But a bit fresher. I think I am still getting a bit of sweet on the tip of my tongue. As I reach the bottom of my cup, the mineral tang has gotten quite pronounced.
More steeps when I return home from work, I think.
Fourth steep, little change.
Fifth steep (six minutes), it’s been a few days so I would be working from memory. The taste hasn’t grown weaker yet. Mineral, vegetal, and bakey. More bakey now, I think—or at least more than I remember. I can taste it on my breath as I breathe out.
