I can't remember when I bought this, but it's probably been over a year ago. Since that time it's been sitting in my tupperware container that's been appropriated as a tea chest (I'll eventually draft or use Sketchup to get an idea for building a tea chest). The first couple of infusions haven't produced much apart from an airy sweetness. But once the leaves unfurl and begin opening up, a taste of melon, honey, and hay persist through different infusion times. I pushed it a little too hard, and the hay taste became more pronounced, bordering on vegetal. But unlike other green teas that are oversteeped, this didn't have the horrible burnt taste.
It's a little bit different from other spring cakes I've had; it's not light with a sweet, green taste to it, but rather richer. It actually reminds me a little bit of steel barrel aged white wine. But for how hot it's been lately, I don't think that's necessarily a bad thing.
It's a little bit different from other spring cakes I've had; it's not light with a sweet, green taste to it, but rather richer. It actually reminds me a little bit of steel barrel aged white wine. But for how hot it's been lately, I don't think that's necessarily a bad thing.
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