The leaves are full beautiful,, very in-tact, not much dust. Dry, the smell is very fragrant, sharply fruity. Brewing, the liquor smells fruity and sweet, a very typical Oriental Beauty profile with an extra undertone of spice—like sweet cinnamon.
Made in a gaiwan. 30 seconds first steep, no rinse, water allowed to cool from boil. First steep is clear honey, but not long-lasting on the nose, sort of watery, but the leaves likely haven’t fully opened yet. Faint fruit in the back of the throat.
Second steep, 30 seconds. Undernote of spice, but otherwise doesn’t fill the mouth—liquor is still a bit thin. May up the steeping to a minute. Smelling the lid, a thick, cinnamon-honey smell.
Third steep, 60 seconds. Cinnamon spice comes to the forefront. Still sweet, strong, but not long-lasting. Towards the end of the cup got a bit of bitterness.
Started playing a little more loosely with it at this point, given the hour. The fragrance is deep and sweet, but in general I didn’t find the flavour very lasting. Still very pleasant.
