|"The tea itself is fresh, sweet and surprisingly simple. It's thinner tasting and vegetal but so sweetly so that it is just exceedingly drinkable."|
I used one teaspoon of leaf per 8 ounces of 167 degree water, as per directions on the website. I allowed two minutes for the first infusion.
The tea pours out a bright golden green, clear. As it cools just slightly in the cup there comes a slightly opacity to the liquor. The spent leaves are so bright and vivacious looking that I can't see composting them without at least trying them alongside lunch with a little tamari.
The tea itself is fresh, sweet and surprisingly simple. It's vegetal and thinner tasting (meaning not especially brothy or creamy). This tea is definitely vegetal, but so sweetly so that it is just exceedingly drinkable. The tea is also superbly smooth. Mmmm.
The second infusion I brewed for another two minutes and was rewarded with an opaque brew the color of a kaffir lime. It was thinner and drier in profile than the first and again was sweetly vegetal and smooth with a nourishing flavor. All of the above attributes, in both the first and second infusions, developed with some cooling of the tea in the cup.
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