I’m not certain what a mung bean tastes like. I have some in the fridge, but they were for a cooking project I never got to doing (which is reminding me to do it!). Currently, I am using .5 gram of leaves in 50ml of water, heated out to 85 degrees. The gaiwan I prefer for it is relatively thin, which I suppose plays a part in it.
This tea, I’ve noticed, has kept a consistant flavor. I am often somewhat lazy / busy, and I tend to drink all my teas from the gaiwan with the leaves still in it. As of yet, I haven’t had much problem (it actually works very well with shu pu’er, in my slightly thicker gaiwan). I’ve tried steeping it in water that was too cold (lower to mid 70’s), resulting from properly temperatured water poured into an unpreheated gaiwan. It wasn’t as bold, but it retained the same general flavor profile. My second and third brews tend to be this way, as well, regardless of how I prepare the initial infusion. Sometimes the water is hotter.
M.
