I decided to brew this one gongfu style, following Brenden’s instructions online.
It opens with notes of cream, soybean, and oat. The first few steeps are lighter on the tongue and as I continue steeping it gains thickness in body. It becomes more buttery and vegetal, developing some light butterscotch-caramel tones. The finish is clean and a little grassy. Unfortunately, with each infusion I can’t help but notice the bite of astringency. It only seems to intensify. Those who read my tasting notes know that I’m not overly fond of green teas. I’m not particularly fond of astringency or bitterness, either, though sometimes I can ignore it. This is a case where it becomes impossible to ignore and it kind of ruins in the experience for me. I’m really sensitive to bitterness. It’s a shame, because I like the flavors I’m finding in this tea. I’m just finding it very hard to get past the bite. Maybe I should pass this one on to someone who likes greens more than I do. To me, it tastes very similar to Laoshan Green, though perhaps a bit lighter.
Flavors: Butter, Caramel, Cream, Grass, Oats, Soybean, Vanilla, Vegetal
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It sounds like you may well have heated the water a little too much, and indeed might be using too high a temperature for all green teas, as this will bring out the distinctly undesirable astringency found in green tea. Bringing to before a boil, and then adding a little fresh water to cool is a good traditional method. I think you’ll find that with a cooler temperature you can experience more sweetness and less astringency. I am a person who loves light oolong, green and white teas, but high astringency really puts me off!
On an added note, usually the temperature advertised for a green tea is too high. Almost always. Give it a try.
Also, be sure not to use a lid while steeping or while not, as the steam cooks the leaves and degrades the infusion, for green teas, which also increases astringency.
It sounds like you may well have heated the water a little too much, and indeed might be using too high a temperature for all green teas, as this will bring out the distinctly undesirable astringency found in green tea. Bringing to before a boil, and then adding a little fresh water to cool is a good traditional method. I think you’ll find that with a cooler temperature you can experience more sweetness and less astringency. I am a person who loves light oolong, green and white teas, but high astringency really puts me off!
On an added note, usually the temperature advertised for a green tea is too high. Almost always. Give it a try.
Also, be sure not to use a lid while steeping or while not, as the steam cooks the leaves and degrades the infusion, for green teas, which also increases astringency.