Oh what a busy day, getting up late, having some lovely Rosy Earl Grey from Teas Etc., doing some genealogy, playing fetch-your-mousey with Ernie, just too busy for words. Trying a new tea.
Thankfully, my cold has abated and I can again taste things. I got out my samples and decided to try Upton's Ding Yang Dong Bei, a Chinese green tea. Don't you just love the name, it's very musical, reminds me of water falling over stones. They recommend 2 teaspoons per cup at 180 degrees for 3 min. I was surprised at the length of time, usually you are instructed to brew for only 2 minutes or less. The dry leaves are very pretty, about ½ inch long, flat and a nice green. They smell gently like newly dried grass, but very fresh.
I am anxious about brewing my tea too long, but I do and it seems ok. I brew a second cup for 4 minutes. The first cup is a very pale green and has a pleasant, almost sweet scent, sort of a cross between cooked green vegetable and perhaps a floral? The taste is gentle, slightly sweet, with an asparagus understory. Now to observe the wet leaves, which have retained their green color, although, after two brews they are getting pale. They are delightful, very clearly 2 young leaves and a bud, with almost no stem attached. The second cup is very pale and has little scent and a faint taste. I add it to the leftover of cup one and together they are very nice. I think next time I will use a bit less leaf.