1.25 tsp for 250mL water at 85C, steeped 4 minutes 15 seconds.
Wow. I didn’t expect such a creamy jasmine hit.
Dry leaf: brown and tan leaves. Aroma: faint smoke, faint florals.
Wet leaf: brown and amber, aroma of leather.
Liquor: tranluscent copper. Assertive jasmine aroma and taste, with a creaminess, and a smoky finish that could become bitter. I wonder what hotter water might do. I was torn about which temp to use: anything higher than 85 will likley scald the green, yet 85 is usually not hot enough to bring out everything in a black leaf.
Meantime, I love this at 85. Complex and surprising. Full marks.