|"This is a solid example of the genre, being lightly vegetal with lots of buttery notes. Overall I found this tea to be not terribly complex, but what it does, it does very well."|
I loosely followed the instructions on MTW's website, infusing one teaspoon of leaves in 8 ounces of water heated to 75 degrees Celsius. After a 2 minute brew, the tea is a pale greenish-yellow, made cloudy by floating leaf bits. The cup smells buttery and lightly vegetal. This buttery element dominates the flavour profile of the cup as well. There is a discrete sweet, grassy dimension present as well. The tea is quite creamy and smooth in feel. Unfortunately it becomes unpleasantly astringent over time. I suspect that due the combination of my imperfect tea ball technology and the leaves being so small, a significant portion ended up at the bottom of my cup and continued to brew there. Next time I'll know to re-filter the tea with a strainer.
I manage to get two more decent steeps out of the leaves following a 2 and a half and a 3 and a half minute steep. My second brew is less creamy but still buttery and mildly vegetal. My last infusion features a pleasant buttery nuttiness to the cup as well as a refreshing mineral quality. Otherwise it feels a bit washed out and thin so I decide to stop here.
This type of tea is always expensive because of the labour intensive process required to produce it. MTW's prices seem to be about in line with what you would pay for gyokuros elsewhere. This is a solid example of the genre, being lightly vegetal with lots of buttery notes. Overall I found this tea to be not terribly complex, but what it does, it does very well.
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