The aroma of the rather rough and green leaves is very sharp, like wet hay and, well, fermented tea leaves, it has that distinct fermentation smell that you get off of things that have started to become great friends with the microbes that are now hanging out with them. Mix in faint notes of honey, green beans, spinach, and a soft note of wet barn. Like the wood in a barn after a rain, you can smell the hay and the barn at the same time, luckily this is only the barn that stores hay and not animals or that would be a whole different smell.

The first steep is pleasantly sweet and mild, blending notes of wet hay and honey at the first with sour cherries and a gentle note of smoke, spinach, and the distinct mustiness of old leaves at the finish. Not like falling in leaf loam, more the smell of it than taste. The aftertaste is lima beans, which is fun, because those things are delicious. The mouthfeel is smooth, not very thick, just smooth and a bit silky.

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