Taste profile: Nose: Roasted nori and dried shiitake with tones of corn and beans on a floral, vegetal undertone. Palate: Smooth, substantial mouthfeel. Strong umami with touches of egg and cream, accented with a very slight tint of salt, and light bites of tang and bitterness. Finish: Flavourful and quenching aftertaste. Infusion tips: Always preheat your infusion vessel and use a water that is approx pH7 with TDS 100ppm or less. To best enjoy this tea for warm serving, keep the portion small and use a infusion vessel with good heat retention character, such as a clay or porcelain teapot. An unglazed kyuushu or better yet a genuine Yixing teapot yields the best results. 4.5g of leaves to 110ml water. 60°C (140°F) water for 2 min in the first round. 65°C (149°F) for 1.5 min in the second round. 70°C (158°F) for 2 min in the third. Use longer duration rather than raising temperature in subsequent rounds. Add a little more tealeaves if you prefer a deeper taste experience. Tea Hong’s Kabusecha Gyousei is also an option as an easy-making tea for serving larger portions using a ratio of 2g per 100ml water at 70°C (158°F) for an infusion duration of 7 min.
