|Wish I could share the sweet aroma of this tea. But you can|
click on the image to get a closer look at this handsome tea.
The aroma from the bag was what did it, really. I sniffed and the sweet, fresh, green smell of spring captured my nose. I've infused for 2 minutes at 85 or so degrees and the tea is smooth and light with a bit of pull on the inside of the cheeks, leaving the mouth feel refreshed. Nice touch of sweet buttery popcorn, is that sweet ripe stonefruit (peaches) or is just because it's that time of the summer, light light smoke/fire, and a hint of tea's bitter tang. Mmmmm-mmm. Astringent and smooth at the same time.
The dried leaves are lightly crinkly and spidery, corded, and a rich green-gray with dashes of bright green and the odd fuzzy leaf bud. Bright green medium-small leaves with the occasional green-bean-like bud can be seen in the wet leaves.
Mao Jian, as we know and per Babelcarp, translates as "downy tip." I've been told Mao Jian also refers to a type of pluck of one slightly larger leaf and a bud. Shan means "mountain" and Wei, surprisingly, apparently has two meanings -- "taste" or "fake or inauthentic." Hah. Google tells me it's also the name of a place in Hunan province in China.
The bag suggests 85C at 3 to 4 minutes and for infusion-two I'll try a longer one.
I have a feeling it will give me a buzz.
Did second infusion at 4 minutes. Brings out the bitter notes more, still smooth, still astringent. I tend to be a bit sensitive to bitter (and salt) and think 3 minutes would be more to my taste. That's just me though. ;)
Okay, now off to order more tea from Camellia Sinensis....