It’s been a wild dynamic ride thus far with this tea. I’m still trying to figure out how to coax the best out of it. It’s in there somewhere.

Higher temperatures dull the fruit flavours and bring out the bitterness. So I played around with temperatures, but didn’t actually record the degrees.

Wet leaf reminds me a little of some Sri Lankan teas with their tomato and floral nature.
Infused liquor though is quite different. Medium amber with dates, honey, wood and malt which comes and goes.
Depending on the steep, the malt comes through on the palate as does a sweet woody element. Other times, I get the minty cinnamon spice that I was told I should expect, but this is fleeting.

I’m still figuring this out, but enjoying doing so.
Key take away for now: use a lower temperature. try around 80C and adjust accordingly

Update 10 Nov. I tried again today and this time with a thermometer. I can confirm that 80C is a good temperature for the infusion. A slightly longer steep at this temperature does not bring out the bitterness, but more of the heady aromas, especially sandalwood.

180 °F / 82 °C 0 min, 15 sec 5 g 4 OZ / 115 ML

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I like tea; I’d like to drink more of it. I also like wine; I probably drink too much of that.

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