The dry leaves smell of frosty mountain pines. Sweet, sour, citric almost like marmalade.
Although these leaves can handle hot water, one instead uses more leaf and lets the water temperature drop before pouring it into the pot.
The result is a smooth creamy, subtle chocolate soup, that is quite nutty. The mouth is covered in light silk, the breath is witness to its hidden chocolate and more overt nutty tones.
More infusions take place to round out its flavour. Making it fuller in the mouth, more nutty.
As infusions resume, hotter water is used which brings out more of the nutty profile. Faint chocolate is now long gone. The taste becomes more roasted.
One lightens up.