The en shi yu lu leaf appearance is similar to sencha (presumably from the steaming process), but definitely not quite the same. But I couldn't quite put my finger on the difference until I placed them side by side.
Whereas sencha leaf tends to have a needle-like appearance, this tea's needles are a little gnarly and bent in a subtle way. A heavy, delicious aroma like a first class dragonwell wafted up from the bag during the pour.
155°F
preheated kyusu
1 minute
2 grams of leaf
150 ml of water
Color and initial flavor remind me immediately of a high quality long jing. The first sip, however, left me with an impression of warm butter (real butter, not the fake, flavorless stuff).
The color of the brew is bright yellow, with no discernible dust or hint of darkness.
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1 comment:
Yum! This sounds like a well kept secret. Ed's legendary Chinencha may actually have a profile of its own.
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