Warm leaf smells like yardwork — trimming greenery, pulling weeds — and all the dirt and sweat that implies. Smell on the liquor hung out in bread/grain territory, though I didn’t get those notes anywhere else in the session. Taste moves through dirt, mulch, moss, forest floor, quiet floral, cut grass, wet grass… beets, seaweed, wet herbs, fresh minerals, zucchini water… wet wood, wet leaves, raw cacao… finishes out at malt, plant matter, dirt, and some fainnnnt betel nut.
Brewed in zini; I don’t think the clay probably stole much dank, but I’ll try to remember to brew in a gaiwan next time. I notably kept leaving steeps of this sitting forgotten — my generalized distraction aside, this was not much of a lures-me-back kind of experience.
Flavors: Beetroot, Bread, Cacao, Cut Grass, Dirt, Floral, Forest Floor, Herbs, Malt, Mineral, Moss, Plants, Seaweed, Wet Wood, Zucchini
