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Has anyone else tried this green tea?http://teahong.com/green-teas/1007-green-tea-baimaohou.html
I gave a single set of leaves a try, I believe at a ratio of 1g / 100ml (.5 g in 50ml). The result was surprising in flavor: Peanut was the word that instantly flew to mind. Aftertaste was sort of sweet, with the net impression leaving me like I’d recently eaten some peanut brittle.
I figured I’d try some more and gather other user’s impressions before I tried to write a review like I did with the Toucha squares.
Thanks,
M.
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Roasted nut and grain flavors are common in high quality wok-fried and old style baked green tea, also sweet aftertaste. I have not tried Leo’s Silver Curls Spring, but all his carries seem to be very high quality. His Luan Guapian is the best I ever have. However, this tea is not like roasted nut taste, it is a totally different style of green tea. His is also really good with oolongs and puerhs, which I have been drinking for many weeks. I have drank tea for very many years but did not know before there can be so many different styles in oolongs and so amazing tastes.
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That really sounds like an interesting tea. I have been a bit reluctant to try green tea because to my understanding of what Leo has written about TCM, I should be drinking more other tea varieties. I never had any good experience with green tea before anyway. The best I had was some Japanese loose tea in a foil bag from an Asian grocery store though. I can’t even remember the name. This Curly Silver Spring seems to be really worth a try. I guess a cup of good tasting green tea a day wouldn’t hurt…
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i think it is more like flavor of mung bean than peanuts, mix with a little bit of different kinds of rice. please no use too much tea leaves. too much leaves the sweetness can be over take by too strong green tea taste. many many years ago, i read book by leo writing some chinese green tea should not be too high temperature water. i followed guideline and discovered the wonderful tastes of chinese green teas, including sweetness. before that i have never heard different water temperature for different chinese teas. only japanese green tea ask for lower temperature. but japanese green tea very different taste than baked or roasted chinese green tea
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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.
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I’ve had Silver Curls Spring, and I actually drank some this morning. The tea has a slightly warmer taste with a bit of nuttiness, but not a lot. The taste profile is not so different from Longjing, actually, but not as warm and rich as Longjing. It is definitely a classic style of Chinese green tea. It is warmer than the Tianshan April Mist, but greener and cooler than the Taimu Spring Equinox (which has more flavors of grains in it).
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