The dry leaf is a dusty light green and smells of deep malty nut with subtle lilic hints- or perhaps it is the scent coming from the window.
The first infusion is prepared when the water spends some time in the cooling pot. It displays watery nutty tones and is buttery and creamy. This mellow yellow-green liquid lacks any vegetal quality.
The second infusion is more of that buttery nutty taste but this time a dry finish accompanies the flavour. The taste is simple, nutty, and straight forward and a mouthfeel that satisfies. There is some floral notes in the aftertaste but mainly nut flavours.
In the third infusion the nutty notes turn more rubbery, the mouthfeel is full in mouth and throat, the aftertaste is dry with a very subtle hint of floral which disperses quickly. A bit of a wood taste is mixed with the dry finish.
The wood flavour is more apparent in the fourth and fifth infusion and becomes rubbery and dry.
Later infusions are rubbery and dry as even wood notes peter out. The chaqi is faint.