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“Another from the sample pack. The leaves look like bright green spears, not bright vivid green as matcha is, just bright green like grass is. The smell of the dry leaves is very light, I get only...” Read full tasting note
Production Year: 2012
Production Season: April 8, 2012
Production Region: Anhui Province
Style: Hong Qing (Roasted)
This tea is named after the mountain where it is produced.
Company description not available.
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TeavivreAnother from the sample pack.
The leaves look like bright green spears, not bright vivid green as matcha is, just bright green like grass is. The smell of the dry leaves is very light, I get only hints of something that isn’t quite smokey, roasted perhaps. It’s so light I can’t quite put my finger on it.
The wet leaves have a little stronger smell, not much, allowing me to get hints of something floral and green. The infusion is very pale and has a very light scent that just smells like tea, nothing more specific.
Taste is so very light. I tried brewing this in my 12oz mug and also in my 5oz cup. I did the 5oz cup second and with more leaves to try to coax out some more flavor. The smaller cup with more leaves did get a little more flavor but this tea is just so so light, not to be confused with weak.
Actual notes I got were floral notes in the front and a very light crispness throughout. Not much in the way of mouthfeel or aftertaste. It reminded me of an early morning with soft rays of light breaking through the clouds and warming up the dew on the grass. Bringing up one of the blades of grass and putting the little sun-warmed droplet on your tongue. So very light, so very soft.
Sounds like you glass brew frequently. I haven’t found a Gaiwan that I’m reedy to commit to, so usually brew using the tall glass method in two different size double wall tumblers that I have. I prefer this method, though with more delicate teas, unless they will clog it, I use a glass tea infuser (glass w/ slits within a pitcher kinda thing). Great reviews BTW! Added a few of your teas to my shopping list!
I don’t actually glass brew, where you keep the leaves in the cup. I always use an infuser, I’m too afraid of the tea becoming bitter to leave the tea in.
As for a gaiwan I don’t have one, I just use a small cup (5oz) with an infuser and a lid with short steeps. I like to refer to it as gaiwanish style. :)
I hope you enjoy the teas you’ve added to your list when you get them. It’s always nice to know that others are enjoying the reviews and being inspired to try news ones. Thank you.
I glass brew, but decant. My tumblers have removable filters.I too worry about the tea becoming bitter. Sometimes I let the last steep sit a good long time though. Often pleased with the results. Best to you!