I rested this cake for several months before completely opening the wrapper.
The dry leaf was tantalizing fruity, I picked off a small piece to rinse and flash steep in a gaiwan. The steeped tea offered fleeting stone fruit mouth feels with raw bitterness and taste of char. After a few steeps I decided to break the cake and let the tea rest in a stoneware container. I check and taste it occasionally to see how it is coming along. Think I have to forget it for at least another year.