Thank you M. What-Cha for the May 2018 sample! I’ve never had a Korean tea outside of glutton-sessions at the KBBQ.
Nice, light green tea made for a quick polishing off of this sample. Brewed western, 2 tsp to 8oz at 160F for 3 short steeps was a little drying with corn/husk, an oat creaminess and a lingering, superficial almost stevia-like sweetness in the back of the mouth.
Gongfu brought out the nuances. 4g, 150mL, 160F, no rinse and didn’t keep track of steeps (6?). Leaf after first steep smelled of anise, almond, seaweed, toasted corn. In the mouth, I could taste the oat creaminess again, grass, lettuce, minerals, nectar sweetness, white pepper (strangely well defined), corn, blanched almond and a hint of malt. Faded away pleasantly throughout the steeps and was less drying than western.
Somewhat delicate and easy-sipping that would make an excellent palate cleanser.
Flavors: Almond, Anise, Corn Husk, Creamy, Drying, Grass, Lettuce, Malt, Mineral, Nectar, Oats, Pepper, Seaweed, Sweet
