1 tablespoon for 375 ml of water
Brewed tea has a lemony note that is associated with the pecan scent. There is a baked-goods note; like that of a scone.
Maple syrup main on the sip with an lemony tartness in the background. Toasted pecan flavour near the end of the sip and strong in the lingering aftertaste. The tea has a thin quality up to the middle of the sip but blooms with flavour into the aftertaste. Camellia Sinensis notes close to the end of the sip; detecting malty notes I would normally associate with black tea.
As the tea cools, I’m detecting notes of crumbly baked goods. Pecan flavour is surprisingly strong and I’m also getting a post-nut eating mouth-feel with the aftertaste.
Second infusion at 5 minutes. The taste has a greater focus on the strait oolong, I can taste hardly any of the flavouring.
