An Ji Bai Cha
I've been making infusions of this one on and off since early this morning, never quite topping 180° F and varying the times from "vaguely over a minute" to "just over a minute and a half" with good, consistent results in a preheated kyusu.
A few random notes:
Very light aroma.
Clear liquid with the insinuation of yellow.
Not nearly as heavy on the palate as a lot of the good chinese green I've had this year. Lacks the buttery taste of many of those same teas.
This is a good tea to loudly slurp (OK, maybe not in the office during normal hours) to get a fuller sense of it.
According to the vendor, "Research found that the tea plant has low chlorophyll and polyphenols content (which explains the whitish-green tea leaves) but is very rich in amino acids. It has almost twice the amount comparing to other green teas. Amino acid helps suppress cortisol and reduces stress."
I can't confirm the scientific content, but I have found this to be a relaxing tea on a stressful day.