Thanks, Derk :D.
I often make ochazuke (Pour green tea over rice, add seasonings and toppings) on a cold afternoon, and I constantly thought of that while sipping this tea because it’s so flavorful.
The dry leaves had a sweet, vegetal aroma. After the rinse, the wet leaves had an intense vegetal – soybean aroma. The first few infusions, it was a thick, comforting, extremely vegetal, brothy, savory soup. Throughout the infusions, lots of different notes entered the picture: edamame, spring peas, umami, broccoli, spinach, seaweed, bamboo, sweet grass, cream, butter, sugarcane, roasted chestnuts, and honey notes. It had light mineral notes and some wood. Throughout the infusions, there was slight astringency but like the bitterness, it was balanced.
This tea embodies what is so great about Laoshan green. It is creamy, has a buttery smooth texture, has a plethora of complex and potent flavors and aroma that I just know I missed hehe. Vegetal, sweet, savory, soy, mineral and the umami flavor that lingered in my mouth long after each infusion. Derk had written on the sample that it was past it’s prime but it was so good that I’ll definitely go for this coming year’s release to compare.
Porcelain gaiwan, 5g, 175°F, 110ml, rinse, 11 steeps: 5s, 10s, 15s, 20s, 25s, 35s, 45s, 55s, 65s, 75s, 120s
Flavors: Asparagus, Bamboo, Broccoli, Broth, Butter, Chestnut, Creamy, Grass, Honey, Mineral, Peas, Seaweed, Soybean, Spinach, Umami, Vegetal, Wood