(Staying close to pkg directions: 3g/8oz/180/60 sec first steep, 15 for second)
Dry leaves smell lovely – grassy & very fruity, sweet. Wet leaves bring out the cooked greens scent, but still fairly sweet. First steep (60 sec) smells a little sweeter and a little less vegetal than the wet leaves, also with a buttery/creamy note in the aroma. Pale golden/green brew. Taste is somewhat thin but very pleasant – sweet, grassy, some mild baby spinach- like notes. Just the barest hint of butter in the taste, not quite what the aroma suggested. Second steep (15 sec), I reduced to 6 oz. Color brews up the same despite the shorter steep time. Taste is similar, a little stronger (prob from reduced water amount). Maybe a touch more buttery flavor? Third (6oz, 30 sec) is pretty washed out. Used spent leaves with 8 oz water for one good (though light) cold brew infusion.

Rates 65 prepared to pkg directions. Would like to try again with adjustments. Try gongfu-style ratio for one thing, plus Tin Roof’s website has very different directions for this tea – lower temperature and longer brewing. Also would like to try fresh cold brew.

Update: Cold brew (1g/100ml) is powerful but refreshing. Intense, fresh grassy flavor with a good hit of bitterness & sweetness, and a tiny bit of savory nuttiness adds some interest. Rates 75 as cold brew.

3 g 8 OZ / 236 ML

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Learning to brew gongfu style in my first gaiwan made me aware that not only is there an amazing array of teas out there to try, but each tea has the potential to have a great variety of flavors revealed by different preparations. Whenever possible, I like to brew each tea I try a few ways: gongfu, western, cold brewed/iced. I’ve enjoyed seeing how these treatments change any given tea.


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