The leaves have a nice smell to them – a bit like fresh moss, pine, and sweet grass, may something citrusy mixed in there. The wet leaf is floral with that moss-forest-y vibe. The floral and grassy notes are transferred into the infusions. I’d say this tea is quite stable with each infusion being similar to previous ones. Perhaps the 2nd infusion has the most pronounced floral character and has the most body. ‘Zairai’ senchas tend to remind me of Chinese green teas and this is no exception. There is a sharpness that is almost gasoline-like that reminds me of very fresh sheng pu’er tea. If you have a sensative stomach, you might find this tea slightly unpleasant during the initial steeps, but I was fine. There’s a balance that’s struck by the thick, soft body of the second and 3rd infusions and the moss-like vibe in the. nose that counters the sharp grassy/gasoline-y-ness. It’s a unique tea for sure.
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Bio
My ever expanding list of obsessions, passions, and hobbies:
Tea, cooking, hiking, plants, East Asian ceramics, fine art, Chinese and Central Asian history, environmental sustainability, traveling, foreign languages, meditation, health, animals, spirituality and philosophy.
I drink:
young sheng pu’er
green tea
roasted oolongs
aged sheng pu’er
heicha
shu pu’er
herbal teas (not sweetened)
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Personal brewing methods:
Use good mineral water – Filter DC’s poor-quality water, then boil it using maifan stones to reintroduce minerals。 Leaf to water ratios (depends on the tea)- pu’er: 5-7 g for 100 ml
(I usually a gaiwan for very young sheng.)
- green tea: 2-4 g for 100 ml
- oolong: 5-7 g for 100 ml
- white tea: 2-4 g for 100 ml
- heicha: 5-6 g for 100 ml
(I occasionally boil fu cha a over stovetop for a very rich and comforting brew.)
Location
Washington, DC
