This is a very fickle tea, but if you are willing to put the effort in it will reward you. The nose of both the dry and wet leaves is outstanding, with a strong smell of salt and brine. The flavor is much more mellow, but it is delicious. Just make sure your water temp, timing and tea/water proportions are exact. I’ve made it three times (first infusions) in the last two days, and I am still playing around with the brewing, as I know I haven’t reached its full potential yet.
As for their suggestion to eat the spent leaves, well, I wouldn’t recommend that. My tasting notes for the spent leaves are bitter grass.
Editing this note after my fifth try: this tea could win an award for its fickleness. I think I am closer to reaching its potential (still not there), and the flavor is very nice. It has a light salt/brine taste that was present in the nose. Using a thermometer and timer with this tea is a must, and even then be prepared to experiment
Last edit: having finally figured out how to consistently brew this tea, I’m definitely giving it a bump in the ratings (I previously was holding it down, because I wasn’t a fan of wasting tea with a 50-50 brew success rate). It is flavorful, it is fantastic, it is exactly what I am looking for in my green tea. Hopefully you just hit the right brewing combination before I did. I found not exceeding 45 seconds works best for my first brew, and then about 25 seconds on the second.
