80

Saved this for last in my 5-pack of samples from Verdant.

Brews up a resinous amber color. Tastes immediately like bitter pain au chocolat in a teacup, especially on the aftertaste. Second infusion especially was a mouthful of overbaked croissant. It brought back a nice memory of hostelling in Scotland and the smell of bakeries in the morning. I don’t get caramel because it’s not milky enough.

Flavors: Baked Bread, Burnt Sugar, Dark Chocolate

Preparation
205 °F / 96 °C 0 min, 30 sec 5 g 6 OZ / 177 ML

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