gaiwan lid: charcoal, lychee, toffee
1st: lychee foretaste, caramel, creamy thick vanilla on nose
astringency on edges of tongue and roof of mouth
2nd: mineralness added to lychee like warm lychees on stone, thinner taste on nose – like thin vanilla no more creaminess
3rd: gaiwan lid like wet stone and toffee now
a little floral, not so fruity, more astringent center of tongue, light sweetness when breathing out from nose – agave perhaps
4th: gaiwan lid all wet stone
aroma lightly sweet, foretaste/nose pretty much gone
Preparation
185 °F / 85 °C
0 min, 15 sec
5 g
3 OZ / 100 ML
