This review is based on the 2015 harvest. Had a gongfu session with a glass pot. Gave the leaf a quick rinse. Steeping times: 30 seconds, 60, 90; 2 minutes, 5.
The fuzzy dry leaf has various hues of green, which become more vibrant after steeping. I particularly liked the rinse coloration:
https://www.instagram.com/p/BCniHCSwNo8/
Most of the leaves are whole. They consist mostly of individual leaves, and a few a leaf and a bud and two leaf.
The dry leaf aroma has notes of gentle seaweed and corn. Once hit washed with water, the aroma becomes stronger, smelling of buttery zucchini and a general sweet, fresh green vegetable hodge-podge.
The liquor is tinted with a very pale green. The body is full. Heavy with flavor, but not heavy itself – light in the mouth. Smooth and creamy texture. The first infusion tastes vegetal and a little sweet with sugar snap peas. Thereafter, the flavor becomes so sweet that it is reminiscent of a Taiwanese rolled high mountain oolong. Very candy-like. It also has a slight cooling effect in the back of the throat. This combination reminds me of the Japanese milk-mint candy. The liquor, though, retains its vegetal essence.
Nothing was short of enjoyable, even though it’s been a year since the leaf was harvested.
