The bag is very nice too, with different caligraphy writings of "cha" on it.
The leaves are curled, but are still whole. Has a smell similar to sencha, fresh and vegetal, but with a hint of nuts, more to the pistacios variety.
First infusion:Tea: 1 tsp
Water: 1 cup
Water temperature: boiling. I don't know why, but that was the instructions on the box. Strange though for a chinese green.
Steep time: 30 seconds
Review: Quite suprisingly good. The nutty, creamy, vegetal taste is very obvious. And smells heavenly. Not astringent or yucky like other Chinese greens first infusion.
Second infusion:
Tea: 1 tsp
Water: 1 cup
Water temperature: boiling.
Steep time: 40 seconds
Review: Still not bad, but strange for a Chinese green, not as good as the first infusion. Not nearly as fragrant and slightly astringent, may be because I left it in for too long.
Third infusion:
Tea: 1 tsp
Water: 1 cup
Water temperature: boiling.
Steep time: 45 seconds
Review: Flavour is lighter, but pretty consistent with the second infusion.
Kinda hard to imagine that I just made Chinese green with boiling water. But since those were the instructions, I had to try it this way. Next time, I shall make it normally =_=
