I let the tea rest for a few months then removed the wrapper.
The aroma was strong and I thought whoa glad this tea was inexpensive.
However, the one I received was not at all fishy, it was a pungency I can’t define other than I kept thinking of petroleum.
I broke up the ball and kept it in a stoneware jar for another month. The strong scent has mostly dissipated leaving a sense of old books.
As with my Lao Cha Tou Ripe nuggets, after rinsing the tea twice I steeped it in a Banko-Yaki Houhin. For my cakes I use Jian Shui teapots but I like experimenting with Banko.
I found the tea mellow, creamy with nice spice from the peel.
Not at all what I expected when I first unwrapped it.
Update: In my second and last session with this tea there was a lingering nutty taste.
