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“So fresh. Mix of different vegetal notes slight green pepper, fresh green beans, and a head of cabbage. The mouthfeel is slightly astringent but smooth. Because they are rolled on a table by hand...” Read full tasting note
Not available anywhere else. This tea was made with the efforts of the June 2024 GJTA Master class students. We hand-picked Zairai leaves using the standard pluck. We then brought the leaves back to the processing area and after lunch, we individually took different batches for steaming. Steaming for a minute. Mixed the leaves. Then gave it another 20 seconds of steaming before adding it to the table for rolling. Around five hours of rotational rolling later we let it dry for about an hour.
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So fresh. Mix of different vegetal notes slight green pepper, fresh green beans, and a head of cabbage. The mouthfeel is slightly astringent but smooth. Because they are rolled on a table by hand the leaves end up twisted and long. The wet leaves are a muted olive green with an aroma of steam-cooked veggies, a bit of spring florals, and sweet grass. This was an amazing process to be part of. It was also amazing to roll alongside the legendary Hosoi Kenta.
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_ Thank you! Sorry for my bad writing. Let me know if there is anything you want to try!
It is something special to be part of the process of crafting tea. Please keep sharing!