I drank this tippy Naka yesterday and here’s some new observations about it.
The wet leaves now have a slightly peaty aroma. Interestingly, the most complex and distinctive fragrance emerges from the empty cup/cha hai. It is perfumy with notes of honey and black locust flowers.
Taste is quite bitter, tangy and mineral, the bitterness being present even at lower brewing temperatures. It also has a returning floral/herbaceous quality, which at times reminds me of this cough syrup I used to take as a kid – Stoptussin. Other flavour notes include some spices, grapefruit skin and wood. The astringency is decent and turns into a drying, cooling aftertaste with a lasting bitterness.
Flavors: Astringent, Bitter, Citrus Zest, Drying, Floral, Flowers, Grapefruit, Herbaceous, Honey, Mineral, Peat, Perfume, Spicy, Tangy, Wood