This is a simple tea that is very easy to brew. The second and third steeps in particular produce a surprisingly complex and delicious brew with a long sweet aftertaste, and the leaves are quite fragrant at this point. Also, some senchas have an unpleasant tasting 4th or 5th steep. Not the case here.
My ever expanding list of obsessions, passions, and hobbies:
Tea, cooking, hiking, plants, East Asian ceramics, fine art, Chinese and Central Asian history, environmental sustainability, traveling, foreign languages, meditation, health, animals, spirituality and philosophy.
I drink:
young sheng pu’er
green tea
roasted oolongs
aged sheng pu’er
heicha
shu pu’er
herbal teas (not sweetened)
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Personal brewing methods:
Use good mineral water – Filter DC’s poor-quality water, then boil it using maifan stones to reintroduce minerals。 Leaf to water ratios (depends on the tea)Washington, DC
