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