Leaf curled tight into spirals under a full coat of down; the dry aroma is sugarcane sweetness over clean orchid. The liquor runs bright and fuzzy, sugarcane sweetness carrying through the throat, orchid, chestnut and downy notes arriving in layers, with no astringency late on.
85–95°C W A T E R
3g L E A F
Tall glass V E S S E L
Warm the vessel with hot water and discard it. No rinse — nothing here needs washing, and the first pour is already worth drinking.
Steep to this schedule — top up when a third remains.
Their instruction, not ours: this cultivar takes hotter water than most green tea, but boiling will scald the buds. Light hands wake the mountain aroma; heavy hands bury it.
Leave the glass uncovered. Trapped steam is what makes green tea taste stewed. Yields 5–6 infusions.
