|"It was a quintessential green tea, but on the good side."|
The aroma was a hybrid of cooked vegetables and salted almonds, quite a feat for tiny-twisted leaves. Something about the combination also indicated there might be a creamy texture on taste, but not a buttery profile like its Dragon-y kin. Is it wrong to say I wanted to salt these leaves and eat 'em raw? Probably...
Standard brewing for a green tea on the MTW site called for a two-to-three-minute steep in 170F-180F water. Since I already knew by the tea profile that this would be stronger than normal, I opted for a lighter steep; 1 heaping teaspoon in 8oz of 170F water for two-and-a-half minutes.
This actually infused lighter than I expected, resulting in a pale green cup fairly similar to a Longjing after all. The steam smelled of flowers, grass, and butter - also like a Longjing. Perhaps my assessment was wrong. The taste definitely differed from Dragon Well by its initial spinachy delivery, but that settled into a creamy-nut cup after a good swish in the mouth. I longed for a fruit note or two, but that never surfaced. It was a quintessential green tea, but on the good side.
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