Recommended
Finishing up my bag of this.
Gone western. 1tsp, 8oz, 175F, 60/90/120s all combined into one big glass. Don’t oversteep! It can get really astringent.
Who doesn’t love snails?
I bought this tea right after it became available in the spring. I can’t recall what the dry leaf smelled like when it was really fresh but at the moment I can’t pick up on anything definable. It’s just soft. Plop these downy snails on the top of some hot water. Watch them unfurl. The brewing liquor smells much like bacon-wrapped sweet scallops. Very umami!
After pouring all three steeps together, the liquor is a light green-yellow with a ton of down floating around even after using a strainer. If you don’t use a strainer, you’ll end up with some black char bits floating around that eventually settle to the bottom. The taste is soft with scallops, grass, mineral lemon water, white florals and a sweet, very light peach. The peach becomes quite prominent in the aftertaste and resembles peach gummy rings, though not nearly as strong. The mouthfeel is thick, light and glassy, with a complementary astringency and saltiness as long as you don’t overbrew. Salivation is also present.This tea is still nice, light and refreshing 6 months after harvest. Very affordable.
Preparation
175 °F / 79 °C
1 tsp
8 OZ / 236 ML
