This one kind of fell flat for me the several times I’ve had it.
It wants to be one of those strong green Chinese teas, flavor wise, but instead of blooming at the back of the mouth, it sort of falls flat and sour. There’s a hint of bitterness, but no astringency, which is nice. But that sourness…where is it coming from? Instead of being grassy, it’s almost cucumbery, which makes it feel like it’s lacking depth, or strength or something.
It might be for someone, but not really for me.
…and yes, I did brew it at 195.
Preparation
195 °F / 90 °C
2 min, 0 sec
