100 ml gaiwain. 190F because 205 seems very hot for a green. Then again Chinese greens tend to do better with hotter water. But I also hate burning my tongue… Lots of fuzz on the packaging. Harder to see it on the actual leaf. The aroma isn’t quite there but I think that is just the odor-absorbing packet doing its job. The leaf is finely pressed. A perfect flat leaf. A mix of olive green hues. Ooo I love the aroma coming from the infusing leaf. Man, it’s been a while since I’ve had a Dragonwell. The difference between the steaming and the pan frying is so amazing. The notes are closer to the toasty notes found in a hojicha with a springtime greenness to it. Also notes of hay
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Profile
Bio
If you love to discover new tea companies please check out my blog www.teatiff.com
Cupboard updated: 7/27/2023
Tea Profile:
Allergies: Almonds and Dairy.
I’m a purist but I will try a flavored as long as it doesn’t have artificial flavors.
I will drink any type and love to taste whatever I can get my hands on.
(Purple is not a type of tea it is a cultivar known as TRFK 306/1)
Location
Minnesota
Something about this lousy weather is making me crave green tea—-no doubt because it reminds me of spring!
It is wild how much the processing affects the taste!