This time around I intentionally oversteeped it by three minutes just to see if it was possible for it to attain bitterness. The things I do when I should be starting my schoolwork… Well, there was still almost no detectable astringency, just a fleeting trace. Still very smooth. This time around, it’s very roasty and reminiscent of fresh-baked bread with a hint of sweetness, and a taste that doesn’t “taste” like caramel per se, but invokes thoughts of caramel. I love this stuff.