I found some of this in a corner of my house, so I thought I should revisit
Dry – Smells like vine tomatoes mix with a dry wood and dried plums notes, but with more ‘malt’ than I recalled (maybe it changed with time?).
Wet – It has a lot more pungency resembling the tomato vine, acidic notes, plums and some other tart and acidic fruits, malt and a starchy sweetness. (Once again not as pungent as I remembered it).
Liquor – Red copper to a reddish brown hue. Fairly aromatic with sweet notes and a malty/syrupy note. The back has some tart notes.
The taste of the broth is very sweet and malty, but it holds an extra complexity that gradually opens as it moves in my tongue and washes down. First it feels heavy with malty notes but it is immediately followed by some tart fruit notes and acidic hints. This is then followed by an apparent tomato vine notes (tastes like the tomato vines smells lol), but then mellows into more unique fruity notes and ‘green’ character.
The notes linger for a bit and then you can feel a camphor freshness in your tongue that resemble high grade Yunnan golds with a pine-y spectrum of freshness. There’s a very faint fruity note that lingers on for a while if you allow it to develop between sips. Something about this reminded me of Chrysanthemum tea as a child.
I wish I could do a time continue defying tasting session to taste the ‘new’ tea taste and this ‘aged’ taste side by side’ :P
Flavors: Green, Malt, Pine, Sweet, Tart
