/ck/ - Food & Cooking

finishing some of my leftover Taiwanese Sanxia Bi Luo Chun
this is probably my favorite non-Japanese green tea right now. decently complex for a Chinese-style green tea. has some light oolong florality, spiciness and an interesting lime facet, aside from the usual vegetal broth type green tea flavor. it's less sweet than your longjings and whatnot

I'll have to get more of this stuff next year. though I hear the autumn green tea harvest in Taiwan is also pretty good, so I guess I could buy that too

>>19817486
I know that feel, I stocked up on greens this spring but I haven't been reaching for them in a couple of months now. I fell into the pu-erh rabbit hole
anyway, I'm tired today which I find is the perfect time for some grandpa-style green tea. brewing up some competition grade Sanxia Bi Luo Chun. seems to be quite different from the classic mainland Bi Luo Chun, much less sweet and more savoury, brothy, vegetal. the standout in this one is some spicy and lime-like qualities it gets when brewed strongly, that part is kind of unique. almost reminds me of eating Pho or some other such soup. I think I like my Chinese-style greens sweeter, but this is fun to try, seems to be quite different from mainland greens

drinking some taiwanese bi luo chun today. "competition grade" supposedly
it's fairly different from the chinese stuff. less sweet and more savory in a vegetable broth kind of way. and something about it reminds me of lime... an intersection of spicy and sour nuances? not bad.