Definitely has the sweet corn notes that many yellow teas have, but has extra grassiness. Overall, mellow with a pleasant aftertaste. Prepared per instructions in a porcelain gaiwan using two heaping teaspoons of tea, 185’F water for 1 minute for the first two infusions, increasing time and temperature for subsequent infusions.
Library director living in Spencer, Iowa. Trying to spread the good news about tea. Focused on camelia sinensis, only marginally interested in tisanes.
My favorites (so far) are congou and pu-erh (both types). I like some greens, lots of oolongs, and whites and yellows, but I enjoy drinking black tea day in and out.
Besides, oolongs are best enjoyed prepared in a manner that demands a little more time and care. So, I like to save those times for when I can fully enjoy the experience.
Spencer, Iowa
Hey Nathan – Thanks for the postings! I’ve been kind of set in my tea ways for many years – you’ll give me some new paths to follow. -Roy