tea

Question 1

sejak

Answer 1

green tea from the Jiri mountains. mature leaves roasted at higher temp to level the tannins. flavors of honeydew melon, marzipan, and toasted almonds.

Question 2

balyho

Answer 2

“oolong.” categorized as black by level of oxidation and taste. green tea leaves which have been allowed to dry in the sun for so many days until desired aroma and flavor. strong aromas of almond and cocoa.

Question 3

white louts

Answer 3

long been revered for its health benefits. the leaves are shredded then oven dried. symbol of purity and enlightenment. slightly savory yet delicate flavors of white flowers and honey with a slight bitterness like green tea.

Question 4

artemesia

Answer 4

from a shrub grown in the wild and picked in the spring. of the mugwort family has a natural sweetness. flavors of nutmeg, pumpkin, mint, and honey

Question 5

wild persimmon

Answer 5

leaves picked in the spring when nutritional value is at peak since winter energy is converted into the foliage before fruiting. liken the taste and appearance to orange wine so has some of that unique sour and yeasty taste with slight tannins. flavors of ripe persimmon, yeast, green tea, and tannins

Question 6

wild pear

Answer 6

similar to cider apples, not good for eating but can be dried to make tea or made into jam or syrup. a slight sweetness with a fresh bitter aftertaste and refreshing aroma.