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mmmmm this is a dessert tea. The dry leaf smells of sweet vanilla and kettle corn. This cake consists of long maocha loosely pressed together. I placed these long slender tendrils in my warmed yixing and shook them up. The aroma that arose from my brewing vessel was phenomenal. It was so sweet and caramely, yet it had a slight floral tone. I could hint at the scent of magnolia along with sugar and baking flour. I washed the leaves once and began brewing. The steeped leaves smelled alike that of a smokey Ti Guan Yin. The leaves were vegetable and creamy scented. The brew itself was incredible! This actually tastes exactly like poundcake. This tea yields a light yellow colored liquor that had heavy vanilla tones. I can taste a slight earthy undertone, and this is covered by a plentiful huigan sensation. The aroma from my cup was so delicious. This tea stood up well against steeping. This was a long lasting brew. The qi was moderate. The body feeling was present, but it wasn’t overwhelming. This was also my first gongfu session in bed. I was having an off day, so I retreated to my room. My new kettle enables me to not even have to get out of bed to enjoy my tea. This makes me happy but slightly worried at the same time, hahah.

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