An unusual tea among Chinese greens, almost reminiscent of some green teas from Darjeeling and elsewhere in the the Himalayan region.

Dark, curled dry leaf with little aroma.

Brewed cup has a dark brownish-green liquor, very clear. Simpson and Vail describes this tea as vegetal, with a fresh spinach aroma, and I agree. Aroma is highly vegetal, fruity, and slightly floral. Grassy tones in the finish.

Exceptionally smooth flavor...sweet, with considerable savory (umami) qualities. No astringency and almost no bitterness. Very clean mouthfeel. Aroma is subtle, but pleasing.

Makes multiple infusions, even brewing western style. Second infusion is still very good. Third infusion becomes oddly soapy tasting but was not bad. I also tried brewing gong fu style, but I found I liked this tea better when brewed western-style. For some odd reason, the leaves seemed to give out more quickly than I'd like when brewed gong fu style, and I only got 3 infusions before it got somewhat watery. Perhaps I just don't know how to brew it well, I didn't have a huge amount of leaf to experiment with.

At any rate, very pleasant to drink. Among my favorite teas from Simpson and Vail so far. I only wish this tea were a bit more aromatic. This tea is pricey, and the high quality of this tea is immediately evident in its smoothness and lack of any sort of astringency or unpleasant qualities, but I am used to having a bit more of a powerful aroma for a tea of this price.

Lastly, I found I felt very good after drinking this tea.

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