I don’t think I’ve ever seen tea leaves that look quite like this- the flatness of them is really interesting. But anyway,
I study Japan for a living, so I wind up drinking a lot of Japanese green tea. This Chinese green is a really different experience. For one, the brew is a lot more yellow than the vivid green I am used to, and rather than being intensely grassy, it’s got this clean, crisp taste to it that I want to call vaguely floral… but people who hate floral teas would probably like this one and disagree.
Hmmm I had been feeling burnt out on green tea recently, and this might be the short-term solution. It’s really palette cleansing and refreshing. I dig it.
Preparation
180 °F / 82 °C
2 min, 0 sec
All “dragon well” seem to have those pressed, flat leaves. I think they may pass them through a rolling press to end the oxidation process.
Ahhhh interesting!