The dry leaf actually smells like rum or brandy, which is something I’ve never smelt in tea before. Leaves are like fannings so infuse quickly. I opted for shorter infusions than the recommended 1 minute. During tasting, the rum is less overpowering and very pleasant, with some wood and spice alongside.
Preparation
205 °F / 96 °C
0 min, 30 sec
5 g
7 OZ / 200 ML
