4 Tasting Notes
Dark and toasty a little bit of fruit juice like hint of a hot cider. Incredibly smooth and thick. I got a hint of chocolate in the dry leaves like Dutch process cocoa powder. Black Currants. When I brew it I start at around 185f for initial steeping. And as it unravels I’ll try to use water around 205f. Which I do several steepings in between so I run through water really quickly. Also I brew in a gaiwan so I use a high ratio of leaves to water.
Flavors: Chocolate, Cream, Fruity, Roasted, Thick, Toast
Incredibly buttery. Like the really fancy organic artisan butter. Slight vegetal smell and taste but very light. There’s a little bit of stem to these rolled up balls but make no mistake they’re isn’t bitterness. Makes a lovely cold brew. Delicate but capable of multiple infusions.
Flavors: Butter, Sweet, Vegetal
Cracked cardamom pods, cooling mint, pistachios, strawberries, cold rocks, and a greeness like eating a dandelion stem. And when it hits the back of your throat incredible sweetness like raw honey.
Flavors: Astringent, Camphor, Cardamom, Dandelion, Honey, Nuts, Strawberry
