I feel like a savage steeping a nominal amount of this in a 2-cup teapot with a basket without a set water temperature for a nominal amount of time. And then pouring it into a mug that’s too dark inside to distinguish the color of the liquor.
Oh well! It’s lovely, regardless. The dry leaves are delightfully soft to the touch with a malty, vegetal, caramelized scent to them. You get a strong whiff of toasted marshmallow when you lift the lid off the freshly steeped pot of tea. It smells toasty like roasted grain in the cup. Lots happening with this tea.
Taste-wise, it’s incredibly complex. Marzipan and marshmallow with caramelized sugar on the surface. Some umami, vegetal tones below that. Alfalfa and toasted rice. A prominent sweetness on the tongue and in the aftertaste. If I didn’t brew this myself, I’d swear that there was caster sugar added to it. That saccharine touch lingers for minutes afterwards. An excellent Easter tea, even when you brew it carelessly with no rhyme or reason to the process.
Flavors: Burnt Sugar, Caramel, Marshmallow, Marzipan, Sweet, Toasted Rice, Umami