There's something almost comical about the gargantuan leaves and stems in this compressed tea cake that makes it all to easy to underestimate its quality. Consumers of other stem-heavy teas like kukicha may perceive something in common: a not-quite-woody flavor, cool and vegetal, more resembling cucumber or celery, and a lighter body devoid of bitterness. Its thin and refreshing infusion is spiked with the gentle spiciness of cinnamon, cherry leaf, and a hint of brown butter, and is the perfect thing to rotate in during a long tea session for a palate-cleansing break from heavier aromas and mouthfeels. The waxy, almost waterproof leaves are resilient and long-lasting, able to be infused over and over with little sign of change. Just be sure to give them a wash or long steeping times to extract their flavor.