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The first thing I noticed is that this smells like roasted peanuts. If I closed my eyes I would swear thats what I was smelling, roasted peanuts.

I threw in my whole sample (~7g?) into my yixing pot, added 8oz of just shy of boiling water, and steeped for 15 seconds. This tastes just like it smells! Like roasted peanuts. My grandpa used to keep a jar of roasted peanuts on the little side table next to his spot on the couch in his Florida room. Taking a sip of this took me back to all those summer days when we would go to my grandpas house and run inside, grab a few peanuts, run and jump in the pool, swim around for a bit and then run back inside to fuel up again. Of all those fall nights when we’d sit in the Florida room with my grandpa, with the fireplace going even though it was 80 degrees outside, and just listen to my grandpa talk and joke.

I went through 8 infusions of about 15-45 seconds with this tea before the roasted peanut taste started to weaken. It that point it was 2am and time for me to hit the hay. I imagine I still could have gotten more infusions out of the leaves though, because they were still quite fragrant, and the liquor, while less roasty, was starting to get a slightly vegetal taste to it. I imagine I had just scratched the surface with this tea,a nd wish I had more to play around with and see just how far I could make it go.