56 Tasting Notes
Iced after third steepingAfter 2.5 hours, yields a light green, sweet, peachy, smooth tea. Hints of wet granite, slightly slippery. After sipping for only about 10 more minutes the astringency suddenly returns with a vengeance! Thought it may be due to warming but I quickly strained and iced it which cut this slightly but it remains pretty bitter. Should have strained it sooner but the full leaves were so pretty.
Flavors: Green, Mineral, Peach, Smooth, Sweet
Very astringent, tastes like bitter, damp and grainy stone, drying. Second is more ashy with hints of apricot. Third brew is extremely astringent, with hints of a woody, fruity smoke, but less drying.
Flavors: Apricot, Ash, Astringent, Mineral, Smoke
First steeping is savory and sweet like graham cracker and cotton candy, steepings 2-4 giving way to more vegetal notes like green bean as well as a more woody taste.
Iced (room temp and into fridge) after 4th steeping. 1-2 hours yields a sweet and lightly savory tea after while 6-8 hours a woody, toasty taste overrides the sweetness. Maintains a graham aroma.
Flavors: Cotton Candy, Graham Cracker, Green Beans, Sweet, Toasty, Umami, Wet Wood
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Incredibly sweet aroma of dry leaves, like dried fruit and almonds, with raw vegetal notes arising after first rinse.
First steep is sweet and umami with notes of steamed green beans, steamed corn and pork broth. Upon second steeping, the sweetness softens and the tonkatsu broth quality becomes the most pervasive with a mineral, peppery spiciness arising. Further steepings become more and more spicy , the sweetness becoming only more subtle while the savoriness continues boldly.
Flavors: Broth, Green Beans, Mineral, Nutty, Pepper, Soybean, Spices, Umami, Vegetal