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This is another one of those shous that smells like crab boil to me—dry leaf, wet leaf, and brew—although the wet leaf smells a bit earthier, and the brew has a hint of a sweet smell to it. I don’t mind the crabbiness, as it doesn’t mean that the tea will taste fishy, and as a Floridian, I’ve never found crab spices offensive. So it works for me.

The brew itself is mineral, dark flavored, sweet, and thick. That tangy kind of ferment flavor is strong, but again, it’s not fishy at all. I pushed it a little around steep 4, and it got a bit bitter in a way that reminded me of a black coffee, which was nice. It did get a bit astringent toward the end.