I last drank this late November 2014. This note is for educational purposes. Ratings won’t be deleted to keep the integrity of my first tasting note.
Method: gongfu session with a ceramic gaiwan. 5 second rinse. Steeping times: 30, 30, 50, 75, 90, 120, 150, 180.
The dry leaf aroma now smells of sweetened milk, and is a little buttery; the wet leaf aroma of intense flowers; and the liquor aroma – from the underside of the gaiwan lid – of pure sugarcane.
Liquor: yellow in color, full-bodied, stimulating effect. The first infusion has a creamy texture. Sweet on the tip of my tongue, floral in the top of the back of my mouth. The second infusion is silkier, having both sweet and floral all around. Milky aftertaste. Third through ninth infusions, the rest of the session: roughly the same. Thick and smooth, sweeter and more sugar-like with a sugar snap pea aftertaste.
How it differs from last time: The seaweed aroma is more likely from the packet itself, the leaf trying to keep fresh. I didn’t sense any fruity, juicy, or bitter vegetal (spinach) flavors. And this tea feels more summery and than spring-like. Still enjoyable.
