o Quantity: Half sample pack / 110 ml
o Water temperature: 200 F
o 4 infusions: 60, 60, 90, 90 sec
Stream of consciousness notes (ie. don’t think too much, don’t care about grammar, just write what you are experiencing as you experience it)
o Dry leaf aroma: immediate mineral notes, wet rocks, a hint of floral, some sweetness and a note of honey, when allowed to air it is much sweeter and has an additional note of sugarcane
o Dry leaf aroma in heated gaiwan: strong and sharp wet mineral notes are at the forefront then accompanied by floral notes
o 1 sec wash
o Throat: warm (ie. soft as opposed to sharp) sweetness and a bouquet of flowers that fades into sugarcane
o Wet leaf aroma: sharp mineral note, then a wet rock note that covers the floral notes in the background
o Liquor color: medium brown that leans more to red than yellow
o Liquor aroma: butter upfront and then cream and flowers, warm sweetness
o Taste: mineral and concord grape notes hit first with a small amount of upfront astringency and then are overshadowed by the floral notes which is where the sweetness lies, the middle of the sip has a short note of cinnamon, the sip ends with a bit of cream that lingers, the mouth is coated in a bit of a mineral note and very faint amount of flowers, body is thin, length is long.
o 2nd infusion liquor aroma: light mineral notes mixed with floral notes and a faint amount of cream, small amount of bread
o 2nd infusion taste: mostly minerals and flowers up front, a small amount of bread in the middle, less astringency than first steep, however the astringency lingers and coats the mouth
o 3rd infusion liquor aroma: warm sweet cream over the mineral notes, floral notes intermingle with both, has less depth
o 3rd infusion taste: the mineral note is very soft, the overall sip is a bit sweeter, floral makes up most of the notes and then cream, a small amount of astringency shows up at the end, sip is a bit drying
o 4th infusion liquor aroma: bread notes are more upfront, followed by notes of flowers, very minimal mineral notes
o 4th infusion taste: bread notes hit first, followed by cream and a faint amount of floral, less astringency at the end of the sip than in the third steep, length is short, cream note lingers longest
o Spent leaf aroma: hot water, then bread, and finally a faint amount of flowers
