Today, “Don’t Be Sad” is still very pungent and drying, but also not as grassy and a little bit more sweet, especially in late infusions.
The aroma reminds me of white grapes, tobacco, brazil nuts, mushrooms, and green bell peppers in equal measure. Flavour-wise, it’s not too different from a year ago. There is a tinge of metallic sour bite in the first couple of steeps, which also have a slightly musky, woody character. It gets quite bitter and smooth later on, with some vegetal bite and citrus zest note appearing too. Interestingly, the aftertaste has a distinctive warming feel to it.
Flavors: Astringent, Bitter, Citrus Zest, Drying, Green Bell Peppers, Metallic, Mushrooms, Nuts, Tangy, Tobacco, Vegetal, White Grapes, Wood
Preparation
205 °F / 96 °C
0 min, 15 sec
7 g
3 OZ / 100 ML
