Dry Leaf – Honey, malt, chocolate scents.
Wet Leaf – Honey, extremely malty and chocolaty with floral plum/peach scents.
1st – 1sec – Golden yellowish color. Very clean and sweet taste that then becomes malty and chocolaty. The maltiness gives it a medium to full body with smooth feeling.
2nd – 1sec – Golden bronze liquid with thin malt coating. The liquor is really malty and the chocolaty taste has a fruity bitterness to it(like a darker fruity chocolate). The aftertaste is bittersweet chocolaty and malty with apparent sweetness.
3rd – 1sec – The lid of the gaiwan smells like raw sugar and honey orchid. Slightly sweeter with a smooth malty full body that gives it presence in the mouth. The aftertaste is mostly malty and sweet.
4th – 2secs – Sweet and malty with a bittersweet chocolaty maltiness. The chocolate taste is not as apparent is this steep but still present. The taste is slightly more plummy/peachy/flowery and sweet. The aftertaste is malty and sweet.
5th – 3secs – Cleaner at first then it turn malty and chocolately. The floral note is very subtle. The steeps is not so much bittersweet, it is more sweet than previously. The aftertaste is sweet and slightly more malty.
6th – 6secs – Cleaner and sweet, almost no chocolate taste to it. Even though the chocolate notes are a lot more subtle, the liquor is still malty and smooth. The aftertaste is still very sweet.
7th – 10secs – Slightly more sweet and malty. The extra seconds slightly ‘revived’ its chocolaty and malty notes. The liquor is not as full bodied as previously is has decreased in its creamy/maltiness. Still very sweet aftertaste.
I made several other steeps. This tea later becomes very sweet and clean. Like a imperial golden bud, very sweet and subtle maltiness. I love this tea. However, this tea is not as forgiving as others, you have to experiment with it, it is fairly easy to use too much tea and make a bitter tea by thinking it looks very thin and fragile. Otherwise, its just amazing.