This has become one of my prefered green teas. 5 g. per 10 cl gaiwan, 75 C water, start with 15 second, and increase slowly to 30-40 seconds. One can step the tea up to 8-10 times, and possibly more. Restepping later with lukewarm water it has become very sweet.
Substantially, a kind of mao feng, but with a bitterness note leaning towards raw puer, that can become a bit overwhelming with warmer water or longer stepping times. And developing nicely with many infusions, like the best maocha. My first attempts at 80-85 C were too bitter, I found my perfect balance experimenting lower temperatures and shorter times.
I am curious how this would evolve with time.
Preparation
170 °F / 76 °C
0 min, 15 sec
