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SO MUCH BODY. SO smooth. For such a long brew time, you’d think you would get a really strong, bitter cup. But I got a super nice smooth brew with a nice, sweet, light smoky tang on the sides of the mouth. Brilliant.

It’s extremely important that the flavor and quality is completely dependent on how many infusions it has gone through.
First infusion: 4 minutes at 212 degrees:
Extremely dark, purple-brown opaque liquor. Smells of wood and fish. When drunk, produces a very dry texture, almost like drinking sawdust. Very earthy, reminds me of camping in the woods. Warming.
Second Infusion: 4:20 at 212 degrees:
Much lighter in color. Much smoother. Still wooden, but a bit of peppery flavor peeks through.
3rd infusion: 5:00 at 212 degrees: Much paler than last brew; golden. Very smooth. Full-bodied, notes of sweet wood and black pepper. Very satisfying.
The third brew is very satisfying. Tons of earthy character in this tea.

Incredible tea. I love the lack of grassy flavor and overall complex sweetness this tea offers. It is rich in green flavor and is an acquired taste that is easy to acquire, if you know what I mean. It feels great in the mouth, and it goes down smooth.

If you brew this tea long and hot enough, about 4 minutes at 200 degrees, you get some great, sweet notes in the back of your throat. It has a great mouthfeel, a bit astringent, and is quite sweet and floral in its aroma. I enjoy it very much.