Filtered Santa Monica tap water just off the boil throughout. Poured from a pear-shaped purple clay tea-pot into a glass cha hai, and served in a porcelain (“peony”) cup.
7 infusions from 30sec to 2 minutes:
Very pale canary yellow liquor. Floral/grassy aromatics with a hint of warm roast nuts. Sweet palate entry with vanilla, chestnut, grain (cornmeal?), opening out into a complex floral finish with hints of fresh hay and maybe even a whisper of kelp; yields significantly more flavor than the aroma hints at. Soft rounded mouth-feel, medium-finish, no astringency.
The flavor shifts around after the first infusion, with a faint sourness, almost like that of sumac or wood sorrel emerging at times. The distinctive floral aftertaste persists for a long time, though this fades in later infusions.
Maintains its distinctive varietal character, while the (not quite) medium roast gives a bit more interest/complexity – pleased that this option is available.