Infusions
- The color change from dry to wet leaf was incredible. Went from a dark metal green to a bright jade - real cool to watch with the lid off. It's also nuts how much the wet leaf smells like a good bbq sauce after it cools. Funky. Mouthfeel is really jelly-like, as if it's quickly melting in your mouth. That sensation bursts into a savory taste that's both wide and bright, a surprising amount of umami body for how clear the liquor appears. It's got a bit of a tofu note, very delicate with woody backup aromas. This tea's got that chalky savory freshness aspect you often find with matcha. The finish is clear and brothy, like a miso soup. There's a slow dryness that's very slight and competes with the wetness(?) to feel both juicy and evaporating at the same time.
- The smell of the wet leaf is grassier and darker. Smells savory, but more like roasted salmon skin. The flavor is much more intense and a bit all over the place. It's good but it feels windy. Like a tea I wanna drink outside on a breezy sping morning. The umami it's leaving in the mouth on the finish is strong.
- Wet leaves have a bit of a rubber-like smell to them. There's a mineral sweetness going on with that matcha note but gentler. Prolly time to kick it up 5 degrees. A bit of a weedy aspect to this one.
- Way sweeter, super soft and smooth, a bit of a charcoal note but very slight and not smokey.
- Drank a couple more steeps with the same results as the above
- ...
- Smooth, creamy, and reaching the end of its little green life but still has a lot to give in the tea afterlife