The dry leaf is composed of small slivers of leaf that are a deep, dark shade of green with incredible vibrancy. There are spots where a light, neon green comes shining through. There is a very beany scent to the dry leaf with hints of oceanic smells, such as sea salt and seaweed.

After brewing for 90 seconds at 50 degrees celsius, the liquor is a pretty, springy shade of light green. The taste of this first infusion is heavily vegetal with just the slightest hint of that sweetness gyokuros are known for.

After flash brewing at the same temperature for the second infusion, the liquor changes to a deep, murky green. This is when the deliciousness really shines through. There is an overwhelming sweet sea of flavor. Strong initial umami gives way to a sweet tartness as the liquid travels to the throat. This leaves a juicy mouthfeel with an aroma of peaches and green apples. The effect of this tea on the mind and body is strong. It’s like getting a brain massage that energizes you with every sip, sinking you deeper and deeper into it’s fresh flavor. This stays consistent for the remainder of infusions.

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