The smell of the warm dry leaf takes on a familiar heavily roasted oolong aroma, reminiscent of nearly burnt, crusty bread. No rinse. I'm feelin spicy.
Infusions
- The wet leaf aroma has chocolate covered blueberries, the smell of espresso in a coffeehouse, gunpowder, and something kind of like avocado oil - an odd amalgamation of shit that does actually kind of work into something pleasant. Mouthfeel is smooth, oily, and milky. There's a subtle ping of sourness sitting atop a mound of roasted floral cream and gasoline. Pleasantly fitting for springtime.
- Creamier with more of a burnt vegetal smell. Taste has a charcoal-like sourness against a creamy floral vegetation.
- Popcorn, sake, and toasted grains.
- Surprisingly very similar to the mori machi dark tea. Dark and roasty fruit & vegetation flavors.
- Cranked it up to 205. Bitter roast with a slight metallic touch. Has a full body with a nice fruity finish that's got some strong similarity to lychee.
- Wet leaf smells very intensely of juniper, got that gin vibe. That juniper flavor also translates nicely to the cup. Decent length on the finish, nothing crazy but it's a good time.
- The juniper is a bit less forward but still present
- Cereal milk, oats, honey
- ...
- Interesting flavor that's almost in the realm of what I associate with spicy chili peppers, kind of tastes like heat. Mouthfeel isn't as creamy up front but still holds a nice, creamy thickness in the throat. Wet leaf still smells like juniper but isn't as pronounced in the cup.