Leaf: Dry, it smells bright, with malty undercurrents. Wet, the leaf smells sweet, almost fruity. About half of the long, thin leaves are a pale gold.

Water: Bubbles are formed on the bottom of the kettle and began being released.

Amount: I used approximately 1 tablespoon of tea for 8 oz of water.

First steeping:
1 minute: The tea is a deep, dark brown. It tastes very malty.

Second steeping:
3 minutes: The tea is now a rich amber color. It still tastes malty, but there’s a slight flavor with it that is almost slightly fungal.

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After logging all of our tea, I’m vaguely horrified by how much we have. Especially because I know that we’re getting another huge sampler in a few days… Oh well, more inspiration to drink a lot more tea!

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