Salsero on Teachat gave me some tea recently, two greens, to be precise (and one darjeeling). I drink greens fairly casually. My family, being from the Shanghai region, mostly drink green teas, usually longjing or biluochun. My grandfather drinks nothing but tea all day. My first tea revelation was a high grade longjing, showing me how not all teas are created equal, and starting me down this very slippery slope on which I’m still sliding, head first, into the abyss….
Anyway, back to the point…
The tea I ended up making today is Yangyan Gouqing, a Zhejiang green that’s slightly rolled. I made it the old-fashioined way, in a gaiwan and sipping from time to time, with no parameters to speak of.
It’s mostly one bud two leaves. Very sweet, somewhat aromatic, and pretty good for the price. Steeped too long and it gets a little rough, but that’s because I used a generous amount of leaves. Some might say I’m wasting good green tea, but that’s how 99% of people drink green tea, steeped grandpa style in a cup or mug or bottle, and I don’t pretend to be any different from them. I rarely drink greens these days, but doing this takes me back to when I used to drink more of them, sampling all kinds of longjing to find out which one’s better. These days I probably don’t even get through 100g of green in a year.