Brewed with a bit of care, this quotidian green tea from Zhejiang can provide a surprisingly soft liquor with a velvety mouthfeel. Its bold, savory bent towards bitter greens sautéed in canola oil is seasoned with a hint of nutmeg and the gentle essence of cooked rice; something of a very mild curry may be suggested. More time brings out a walnut astringency, and the tea has enough backbone to accompany savory meals, or contrast sweet snacks. Or enjoy as a meal in iteslf.
For best results in gongfu cha, brew in a tall glass and fill with water before adding the leaves. Too high water temperature would burn the leaves, resulting in bitter taste.
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