dry leaf aroma of charcoal/brown bread,
in the warm gaiwan it’s more like burnt toast, brown bread, seaweed, almond butter
After the rinse, the leaves have a very nutty aroma, somewhere between overly roastd peanuts and almonds
Brewing at 100C with 8g of leaf in 140-150ml
1: Very buttery and smooth, with a thickness that coats the throat, really nice floral notes, very nice lingering sweetness, and a cooling sensation during the swallow, woodsy notes, and some astringency, I get a lingering aftertaste that’s very candied, reminds me a bit of lychee, lots of minerality in this one
2: Stonefruits, such a nice mouthfeel, honey, butter, woods, minerals, pear, very roasty aroma
3: peanuts, peach, butter, honey, minerals, roasty aroma, lingering peachy orangey after taste.
This is really complex tea but these notes I’m getting are mostly fragments in like a very subtle flavour profile, that’s coated in minerality, it tastes like I’m using mineral water, my tongue is still tingling several minutes after finishing that steep
4: minerals, spices, orange, cooked apple, citrus
5: I seem to have brewed this steep weakly it just tastes like mineral water
6: actually it might just be losing the complexity.. I’ll try to brew the next one really strong
7: yeah well it’s stronger, sort of roasty tasting, mostly minerals, I’ll probably brew a few more but I doubt it’ll do anything new now
This was just under $1/g the lack of durability is a little unsettling but the first 4 were really good
