This tea needed a little tinkering to get right. It’s similar to white tea, and in order to get the best flavor you need to brew it as one. Initially, I tried steeping like a standard green tea using temperatures of 175 F and above and got a salty marine-like flavor. Eventually I discovered the best flavor came from lower brewing temperatures, between 160 – 170 F.
The dry leaf is beautiful, thin, pine needle like leaves covered in white down. Scents of soy milk, lima beans, and creamed corn. When heated, it gives off a savory aroma of cooked chard and mustard greens. The color of the tea liquor is almost clear, similar to silver needle tea. The taste is delicate and soft, with creamy soybeans in the front, light vegetable broth, and a gentle hint of chestnut in the finish. Its flavor profile resembles huang shan mao feng a lot.
This tea was a nice departure from the grassy greens I usually drink. I like a nice zippy green tea in the morning. This one isn’t brisk enough though to be a breakfast tea, but it’s low in caffeine which is great because it gives me another option for night time tea drinking.
Flavors: Cream, Lima Beans, Milk, Soybean, Vegetable Broth
