Country of Origin: China
Leaf Appearance: jade green, small and needle-like
Ingredients: green tea
Steep time: 30 seconds
Water Temperature: 170 degrees
Preparation Method: porcelain gaiwan
Liquor: very pale, greenish
According to Norbu’s website the name of this tea means “purple bamboo shoot” because while still on the bush, the leaves of this cultivar have a purplish hue and are thought resemble the shape of bamboo shoots. Prior to steeping, it had a wonderfully fresh aroma. I was reminded of opening a fresh bag of sugar snap peas (even before I read that descriptor on Norbu’s site!). The taste was very delicate yet complex and flavorful. It was vegetal and slightly floral with a thick mouth-feel. I could almost compare it to a very nice olive oil because of the greenness of it. There was no astringency or bitterness and the sweet aftertaste lingered long after each sip. I was able to get at least five infusions using my gaiwan. It’s rare to see a green tea with so much endurance, especially one this delicate. The camera on my phone wasn’t cooperating but this tea was comprised almost entirely of perfect bud sets. After a few infusions, they looked like they had just been plucked.
You can find out more about this tea here.