Well, I can’t speak for what the dry leaves smelled like because I was in full on “stagger mode” to get tea made this morning. Last night I lay awake until 7am thinking about different scenarios for location scouting for my film. Which was a waste of time either way because “bleary baffled middle of night insomniac” me didn’t convince any of my imaginary conversation partners to let us shoot on their imaginary locations.
I have no clue what the leaves smell like.
The liquor though smells awesome! It’s like an egg pastry… some kind of bavarian creme egg pastry. A-ma-zing.
I started out drinking this neat without milk.
The flavor is nice and nutty with a full mouth feel. Even better, it’s astringent in a good way! Instead of just making my mouth feel like I sucked on a desiccant packet, the dryness adds to the nutty flavour.
This does not need any milk at all.
So, like an idiot, I said “I’ll add milk! And see what I think.”
Well, let me tell you. Milk totally kills it. All the subtlety is gone.
So I did a second brewing of the same leaves.
The second brew smelled nuttier and slightly more bitter. The liquor is still thick and it’s still creamy, but in more of a roasted nut kind of way. It kind of reminds me of the first cup of coffee I ever had (it was also the best cup of coffee I’ve ever had). We were camping and it was kona coffee brewed in a percolator, drank under tall pines in Maine. It was pretty perfect. This tea has the same nutty aftertaste.
Overall – I love it! Next time I won’t ruin the first steeping with milk…