Some twigs in the cake, and the cake is packed loosely enough to flake easily. Very little aroma from the dry leaves, but smelled pleasantly of wet rocks and a little of peat after rinsing. Broth starts as a rich honey amber that mellows into a softer warm gold (like apple cider vinegar). Flavor is pleasant but a little sharp, bitter with high minerality which sits on the tip of the tongue and roof of the mouth. This tea would benefit from higher leaf to water ratios and more concentrated steep times which might help it go for more steeps and allow for a subtler progression of flavor. I’m not sure the rinse was necessary. Leaves are mostly whole and of medium size.
Brewed in an 80 ml Porcelain Gaiwan
Flavors: Acidic, Mineral, Peat, Wet Rocks