With a delicate touch, this tea pops with light, buttery, nutty, vegetal, and nectar sweet notes. I’ve found a hard time finding Chinese greens I like, but this one is great. You only need short infusions of low-temperature water, ~170ºF, for it to give a fairly pale but flavorful liquor, and beyond that can yield overpowering and off-putting bitterness and astringency.
Eau Claire, WI native and current UW student living in Madison. My hometown had a tea shop that got me into tea before I went off to college to learn from talking to experts in Nashville and Madison, particularly the owner of Macha Tea Company. My tastes change with the seasons, but I love sheng and shou pu-erh, rock oolongs, Taiwanese oolongs, Yunnan blacks, and Japanese greens.
My love of tea is balanced by my love of good coffee (I have lists of the best coffee shops for Minneapolis, Milwaukee, Madison, Nashville, and Chicago) and my love of chemistry and environmental sciences, my fields of study in college.
Helena, MT
