Prepared in my Jian Shui gaiwan, and served in my porcelain tea cup via my glass cha hai. Filtered Santa Monica municipal water just off the boil throughout.
The dry leaf aroma immediately brings to mind alfalfa/hay – the leaves themselves are uniformly fine, wiry, with faint touches of gold.
8 infusions from 10 to 120 seconds: Tawny liquor; potent alfalfa/hay aromatics (especially with the first infusion); deep rich flavor, malty with clean grassy cane notes – medium-sweet, slightly toasty finish; medium-bodied, lightly tannic, moderately energizing. Flavor tapers fairly quickly after the 4th or 5th infusion.
Another good daily drinker with unique processing contributing to a subtle but unusual aroma/flavor.
Preparation
205 °F / 96 °C
0 min, 15 sec
3 tsp
3 OZ / 100 ML
