Dry leaves in a warm gaiwan smell like rich dark chocolate / cacao with a hint of cherry liqueur.
First brew at 195˚F but that was clearly not hot enough. I’ll start at 200˚F next time. The liquid is a light amber colour and has that sort of sugary GABA-oolong taste but is delicious.
Second brew at 204˚F, much better.
Flavors: Cherry, Dark Chocolate
