First infusion 4min @ boiling: Smells really unique – almost like musty asparagus. (Not that asparagus can really get musty, but you know, I’d imagine this is what it would smell like if it did.) Color is a really fun golden purple; as if someone mixed apple juice with watered-down grape juice. Tastes… burnt? Maybe ‘roasty’ is a better word. It’s possible that I under-leafed, as I’m getting only a mild taste. I’m not noticing any astringency while it’s piping hot. Wait… now that’s it’s cooled off, it is getting a little astringent.
Second infusion 5min @ 180: Probably would have made more sense to do the lower temp first, but was early in the morning, and logic escaped me. Color is lighter, like a muddy gold. I guess it could be perceived as having a lavender tint, but honestly I wonder if that’s just because I’m looking really hard for something “purple.” The smell is faintly sweet, rather than asparagus-y. I think I like this cup better than the first. It’s a subtle flavor – tastes like a green and black tea blend. I used less water this time around, but it’s still pretty weak (due in part to boiling first, I’m sure) so I don’t think I’ll bother with a third steep.
Overall, this is a very drinkable tea. I’m glad I got the chance to sample it!