Thanks to Fong Mong for the sample. I steeped the entire 6 g in a 120 ml teapot at 185F for 20, 15, 20, 25, 30, 35, 40, 50, 60, 90, 120, and 240 seconds, plus a couple long infusions.
Wow! The sample nearly fills my teapot to the brim! The first steep has notes of baked apple, brown sugar, and pleasant sourness with a long, sweet/sour aftertaste. Maybe because of the baked apple associations, I get some nutmeg in the second steep. The next couple rounds add a yeasty flavour, which turns into honey and GABA tanginess in the next several infusions. The tea keeps this profile until the end of the session, when a bit of malt is detectable.
This is a smooth, easy-drinking tea that would probably be great cold. Whether you enjoy it will largely depend on how you perceive the taste of the GABA processing, which is noticeable. I found it to be pleasant and mellow, although I prefer other tea types.
Flavors: Candied Apple, Honey, Malt, Pleasantly Sour, Smooth, Sweet, Tangy, Yeast
