The classic flat-leaf style from China. Not as astringent as a Japanese sencha but still pleasantly vegetal. Can withstand multiple steepings and best enjoyed with a short infusion.
Use 1 tsp. leaf per 8 oz. cup.Let boiling water cool slightly before pouring over leaves. Steep 2 mins. Can be re-infused. Milk not recommended.
For more information on steeping tea, click here.
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