Thank you, White Antlers, for passing this along :)
Only had 6.5g and I was in the mood to use my shou pot, so I tried to compensate for the lack of adequate grammage in comparison to the vessel size by steeping it long.
I think this shou still needs time to come into itself. It’s pretty low on the funk but still has the yeasty-bready taste early before moving into beety petrichor, heavy dark wood and minerals. There’s a sour cherry dominating tone that I think still needs to be worked out and smoothed. There are some hints of licorice root, forest floor, cocoa, walnut and pine and a wisp of camphor. An almost candy-like, fleeting redfruity finish but no lingering aftertaste or returning sweetness; mild bitterness.
I’m curious how the aroma of the dry leaf (smells like applewood smoked pork) will effect the taste in the future since it’s very different from how it currently tastes.
Flavors: Baked Bread, Bitter, Camphor, Candy, Cherry, Cocoa, Dark Wood, Forest Floor, Licorice, Meat, Mineral, Petrichor, Pine, Red Fruits, Smoked, Tart, Walnut, Wood, Yeast