A tea friend and Korean tea drinker recently commented that there is no beating the depth and variety of Chinese green tea. He went on to say that even though he has tried many types of Chinese green tea there was still so many that he has not tried. A recent post by Gingko on her Life In Teacup blog reiterated this fact when she showed a map of all the types of green tea produced just in Hubei Province- over 20!
The tea that one will review today was sourced by a Korean teamaster who goes to Yellow Mountain each year. It was kindly gifted in an order from Good Green Tea a few months back.
The very wild leaves are convincingly all hand produced. They give off a very sweet, strong, juicy and fresh vibrant floral nose.
The first infusion is very light, floral-water taste with very soft sugary floral nose.
The second is pushed harder and gives off very frosty, clean notes with a sugary subtle floral taste. The mouthfeel is light and airy. It leaves a soft oat aftertaste.
The third is very frosty and sugary and presents a very clean pure taste. A soft fuzzy mossy aftertaste is left stimulating the mouth.
The fourth and fifth infusions have even more floral notes which are pushed out of the crisp sugary-lemonade-like tastes that stretches long into the aftertaste. The qi is profoundly relaxing and slows the mind down while sharpening the senses.
The sixth infusion gives us sweet florals and lingering, fresh subtle melon tastes that stretch. The seventh infusion has turned even more watery.