I brewed this two ways: hot-brewed via Western style and cold-brewed.
The dry leaf mostly smells of ginseng (at least I think it does – I have never had ginseng before but it would seem obvious considering), with floral and seaweed notes peaking out from underneath. First infusion (3 mins) produces a very lightly flavored liquor, but by the second infusion (4 mins), when the leaves are even more unrolled, the ginseng flavor, too unrolls. It’s quite strong. I’m not sure if I like ginseng; it’s a new taste for me, so it’s probably neutral at best for the time being. I like third infusion (5 mins) the most. The ginseng calms down, allowing itself to be balanced with the floral note. The tea tastes like an average lightly oxidized oolong but with something extra.
A cold-brew (2 tsp, 16 oz, ~14 hours) yields a much different liquor. Besides having the same ginseng and floral notes – both of which are in perfect balance and taste not too weak and not took strong – it is thick, buttery, full-bodied, and most refreshing.