I used 5 grams of dry leaf in a small, black-clay gaiwan. The leaf was given a 3 second rinse with about 200° F water. My first impression of the aroma was green grass and green banana. It had a hint of flowery sweetness that reminded me of the way Hawaiian air can sometimes smell.
My first three infusions were short (15, 15 and 20 seconds). The broth was was nice, but too thin and crisp. At the fourth pour, a little more creaminess made a welcomed appearance. My taste buds must have been on a tropical vacation because my flavor notes for this session included lilikoi and papaya. These occasional pleasant flavors were elusive and they were sometimes muted by the cake's other grassy, bitter or peppery tastes.