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Tightly rolled little green balls that smell floral, creamy and of parsley. Wet they smell like greens sautéed in butter. The infusion smells floral and creamy. Brewed this gaiwan style at 208F for about 5-6 seconds after an initial rinse. I always forget how much these little balls open up and I ended up putting in a little too much leaf (I don’t have a scale) and had to take some out for later use.

Initial cup was wonderfully floral and creamy. The next few infusions I could taste lilac and orchid with the tingling mint feeling on the tip of my tongue. As the infusions go on the creaminess got stronger. Around cup 4 I flipped the leaves around and then tasted vanilla and the mouthfeel became stronger. A juiciness came into play around steep number 6 as did the parsley I was smelling earlier. Around #8 the floral notes were gone and the creaminess and parsley notes were stronger as was the mouthfeel.

I stopped for a little and came back to it but after the floral notes completely fade and the mouthfeel becomes really rich with a mouth coating aftertaste with a silky texture. I really love the floral notes with this and how I can pick out actual flowers other than orchid.