The dry leaves look like flattened yellow-green color raffia. They have scents of yellow squash, mung bean, rocks, and a hint of lemon.
Brewed, the leaves smell very much like mung beans. Very clear tan liquid. The liquor is very Earthy and again, the domant essence is cooked beans.
I always drink green teas with lunch and this one is nice and somewhat neutral-tasting. Tastes like my favorite Chinese restaurant’s green tea.
From the Steepster Select box, January 2014
Second steeping, I added way less water. I might have given too much water to the first one. Now the liquor is yellow-green color and has a nicer roasty aroma and flavor. There is a definite almond accent with collard green notes. Astringency cleanses my palette.
Preparation
180 °F / 82 °C
2 min, 30 sec
