Rinse: Wet leaf smells sweet-sour green fruits and floral perfume, arboreal trees – something grander than the typical grassy meadow.
1st infusion (10s, 95˚C): tastes like mineral water, some astringency already, a bit salty briny, hint of bitterness and black pepper spiciness. Medium-bodied and quite creamy / silky mouthfeel. Flavour can’t stand up to my breakfast blueberry muffin: not a good pairing with sweet food.
2nd infusion (15s, 95˚C): This infusion tastes like mineral water + spicy and almost savoury, surprisingly pairs well with the blueberry muffin!
3rd (20s, 96˚C): Wet leaf smells of fresh tangy fruit like yellow plums. Liquor is more of the same slightly bitter mineral spring water – pleasant and drinkable but I’m not getting anything exciting. Tastes refreshingly sour when I drink it to wash down the baked goods. On its own it’s wonderfully solid and well-balanced, spiciness is really coming out now.
4th (28s, 97˚C): WL same green grapeskins scent. Pleasantly astringent (never thought I’d say this abt a tea!), spicy and woody. Ooh I even got a mouthful of fruitiness on my last gulp! It’s like sour, watery wild honey and astringent all at the same time. Goes so well with the muffin.
5th (40s, 99˚C): Body is thin.
6th (120s+, 100˚C): Body is thin. Bitter, astringent, done.
Flavors: Astringent, Black Pepper, Floral, Honey, Mineral, Pleasantly Sour, Plums, White Grapes