1812 Tasting Notes
Dry leaves are fragrant with the smell of cocoa and have a fresh, roasted aroma to them. Very dark colour to the leaves. First steeping produces a cup that smells a bit like hojicha, but has a very light and smooth flavour, with a light brown liquor. Second cup is darker, almost nearer to the colour of a black tea. Also has quite an earthy taste to it. Deep, rich, and still very mellow with some chocolate notes to it. Second steeping of the leaves gave me a cup that carries much more of the roasted flavour. Almost too much. Definitely not using so many leaves next time. the normal teaspoon of leaves is too much for the small cast iron pot.