Made a light gaiwan tonight, as I don’t want to be up too late: probably half the number of leaves I would usually use.
The liquor is golden and the wet leaves smell incongruously like a Dan Cong tea: a hint of charcoal roasted stone fruit. The taste is light and gentle, just as I had hoped. A touch salty and mouth-coating but without any deep aromas.
Well into the third infusion the deeper flavors begin to appear, but the mouth feel is still subtle and comforting.
Preparation
205 °F / 96 °C
1 min, 30 sec
