The dry leaf has a fairly even mix of oxidation and green bits. It is (if I do say so myself) a gorgeous looking tea.
Using a 4 ounce gaiwan and 180 degree water, we were able to get 3 good infusions. The tea soup had a light honey-yellow color with a brisk fresh smell. Its unique flavor notes include lilac, rosemary, sweet corn and dry wood. I also picked up a bright grassy taste that reminded me of some first flush Darjeelings. Although it was a refreshing brew, it lacked body and had a slightly weird aftertaste but it was definitely not bad for my first tea making experiment.
I always get excited when I'm eating homegrown fruits and vegetables, and now I have found the same to be true with tea. I would love to hear some stories from other tea makers, whether you are a pro or just a hobbyist like myself.
The spent leaves:
That tea was so delicious. I think we need to expand our operations!
Put me down for some Summer 2010 Seattle White Peony :)
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