The boiling water cools and the first infusion is prepared. It is a soft, creamy with slight earth notes that finish floral on the breath. The mouth feel is very soft and thin.
The second infusion is prepared and it is much of the first with more depth. A fruity pear note emerges which is very slight. It arcs from soft and fruity to more of a floral taste that is left in the aftertaste. Even the lips and throat are covered in this soft, misty, mouthfeel that, although thin, has a presence to it. As the aftertaste continues, the very light fruit notes seem to have more stamina than the floral here.
The third infusion is creamy with a very slight pungent, earthy sweetness that eases into light fruity grape notes that ease into your breath. Melon notes can even be pulled out here- the fruit notes are very subtle. The chaqi of this tea is light, airy, and dispersing. One feels a mild calm with a peaceful elevated alertness that brings mental clarity.
The fourth infusion is light, creamy, with a fruity aftertaste that is much stronger than in its initial taste. The flavour has hints of pungent character mixed with measures of floral and fruit. The mouthfeel feels full from the lips to the upper throat.
In this fifth the pungent-earthy notes carry a sweetness to them now. The taste and mouthfeel starts to become more course even the aftertaste is more pungent and earthy with floral tones mixed in. In the sixth infusion the pungent-earthy notes back off a bit leaving more distinct creamy floral notes of orange blossom to be enjoyed.
In the seventh and eighth infusions things start thinning into a fruity water with a mouthfeel that is limited to the front of the mouth. Creamy melon, sweet potato, even squash are some of the notes that glimmer from this light watery soup.
The tea is taken a few more infusions that are either too bitter and gritty or watery and tasteless. No matter, there are still very light earthy-pungent-fruity notes in the mix to dwell on.