This is a fall tradition.
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.
The energy of this tea is comforting as it warms the stomach and innards as one sits cross-legged in meditation on the floor. One is coated in the relaxing blanket of this tea, as cool autumn winds blow yellow leaves from the trees outside.
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.
Late into the session ones alert mind senses more woody, earthy tones. The finish in the mouth becomes more dry and more citric. This tea lightens up.
One lightens up.
Peace
Taken from http://mattchasblog.blogspot.com/
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