Month: May 2017
Dry leaf aroma: Malt with hints of cherry.
Wet leaf aroma: Stone fruit and a crisp tartness.
Preparation: 1 tsp in 10 ounces of water. Initial quick rinse with prepared water, then brewed western style in a ceramic infuser mug.
First/only steeping: 4 minutes at 212 degrees.
Freshly brewed, brisk tannin and malty notes are most prevalent, with a stone fruit aftertaste. A creamy mouthfeel is present at the end of the sip. As the cup cools a vibrant cherry note comes to the forefront and the creamy mouthfeel is more prominent in the aftertaste. I let this cup cool completely, after which the cherry essence truly came out and lingered pleasantly for quite a while after the sip.
Flavors: Cherry, Malt, Tannic
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