These silver-green leaves are made in traditional way, which makes them hold their scent inside until it is finally coaxed onto our noses with the help of a heated gaiwan. The scent of straw and soy milk struck me. The nearly clear liquor had a buttery smell on the first infusion, however the flavour was an inspiring, delicate but very present and floral clover note. It’s hard to describe the flavour and scent as they almost blended into one and although they were ‘light’ it was more of an uplifting invigorating light, there was definitely no lack of flavour. The tea continued to deliver a consistent floral note that was never overpowering for many infusions. Like a bouquet of mixed wild flowers. After tasting this tea, the flavour lingers for a long time, pleasantly reminding us of its flavour and it’s quality.