Dark and toasty a little bit of fruit juice like hint of a hot cider. Incredibly smooth and thick. I got a hint of chocolate in the dry leaves like Dutch process cocoa powder. Black Currants. When I brew it I start at around 185f for initial steeping. And as it unravels I’ll try to use water around 205f. Which I do several steepings in between so I run through water really quickly. Also I brew in a gaiwan so I use a high ratio of leaves to water.
Flavors: Chocolate, Cream, Fruity, Roasted, Thick, Toast