Yunnan "Silver Strands" Green Tea of Simao * Spring 2018

Tea type
Green Tea
Ingredients
Not available
Flavors
Asparagus, Butter, Nutty, Spicy, Spinach, Sweet, warm grass, Hay, Umami
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
185 °F / 85 °C 0 min, 15 sec 6 g 3 oz / 88 ml

Currently unavailable

We don't know when or if this item will be available.

From Our Community

2 Images

1 Want it Want it

1 Own it Own it

2 Tasting Notes View all

  • “This is a pretty and powerful green. The dry leaves emit the aroma of warm grass, hay, butter and spinach. The taste follows the smell: grass, spinach cooked in butter, asparagus, spiciness, some...” Read full tasting note
    89
  • “Initial impressions. On opening the bag I was greeted with a funky, fruity smell like maybe a nectarine or plum that gave way to hay, spring/summer grass, and almost meatiness. The brew was...” Read full tasting note
    75

From Yunnan Sourcing

A very fragrant and pungent green tea of Simao that can be infused many times. Has the robust characteristics of Camellia Sinensis var. Assamica with a potent aftertaste that lingers in the back of the mouth. The leaves have been dried into extremely thin strands that slowly unravel and expand as they are infused. A delicious green tea!

Late February until early March 2018 Harvest.

About Yunnan Sourcing View company

Company description not available.

2 Tasting Notes

89
188 tasting notes

This is a pretty and powerful green. The dry leaves emit the aroma of warm grass, hay, butter and spinach. The taste follows the smell: grass, spinach cooked in butter, asparagus, spiciness, some nutty undertones.

The tea leaves are large and mostly broken so they tend to add an excessive bitterness if over-steeped. And the subsequent Western steeps are thoroughly unimpressive and better to be avoided.

With my predisposition to robust and “loud” teas I usually avoid greens but this Yunnan can certainly hold its own against Dian Hongs and Zheng Shan Xiao Zhongs. This tea also has plenty of complexity and aroma – despite being a year old at this time. I can only imagine how good it is when fresh.

Flavors: Asparagus, Butter, Nutty, Spicy, Spinach, Sweet, warm grass

Login or sign up to leave a comment.

75
7 tasting notes

Initial impressions. On opening the bag I was greeted with a funky, fruity smell like maybe a nectarine or plum that gave way to hay, spring/summer grass, and almost meatiness. The brew was intensely savory with a solid returning sweetness. Spinach, sweet grass, seaweed, and a ton of umami. Broccoli crowns that have been steamed until soft. Buttery mouthfeel. Even though the leaves don’t have much of an intense green going on like a gyokuro, I would suspect a relatively high theanine content based on the taste.

Update:

I found this tea to get too astringent too quickly brewed in a gaiwan, even after dropping the temp and time. However, it’s quite good brewed western, ~5g to ~330g water, 180’F, for 2 minutes. Brewing this way really tames the bitterness and astringency but keeps the brothy and crisp brew.

Flavors: Hay, Sweet, warm grass, Umami

Preparation
185 °F / 85 °C 0 min, 15 sec 6 g 3 OZ / 88 ML

Login or sign up to leave a comment.