Dry leaves: sudden bright scent of passionfruit / mango.
1st infusion: (25s)
Leaves smell like a complex mixture including bitter chocolate and seaweed. Tea has that roasty, mineral flavour I associate with Fujian oolongs. Drinking this with toasted leftover dimsum now and it pairs alright with the oily sweetness, imparting chocolatey tones.
2nd infusion: (30s)
Liquor is still a beautiful reddish bronze. Flavour is mellowing out from the initial infusion’s harshness. This is growing on me.
3rd – 5th infusions:
More of the same goodness, the colour shows no sign of letting up while the flavour gradually lightens.
6th infusion: (120s)
The leaves are left with a fruity aroma like grape or plum. The liquor has finally turned a coppery amber colour, and tastes a very pleasing, mild flavour with the bitterness all gone––mineral and roasty with fruit aftertaste. Really like this infusion.
Flavors: Cocoa, Dark Chocolate, Mineral, Roasted, Seaweed, Stonefruits