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This appears to be no longer available on the website. Whoa. I started with a steep at 10 seconds. Caramel and better notes. Highly reminds me of ghee. Which is generally the butter they use for dipping crab and lobster in. Though not always. Ghee is clarified butter and technically even if you are allergic to dairy you can eat it. Steeping at 175 in a gaiwan. Porcelain and white. Now at … um… 30 seconds? I’m getting some apple, still ghee, and some buttered veggies. The wet leaf is very unique smelling. Kind of buttery but also like kids apple juice. Ooo and look at those leaves. Not fully unfurled yet but gives you a good sense of the expert processing. Lots of brown leaves but also some olive greens. The longer you steep (like with most tea) these all become a bit more intense but I honestly prefer the first quick steep. The second steep I am finding more of those fruity notes along with the ghee and… candied leaves? Hahaha good grief. I really can’t think of a better way to describe it. And buttered popcorn.