Nose

Chargrilled mango flesh, underripe strawberries, eucalyptus plants and wet compost on a hot summer’s day. Essences of green tea, dried sage leaves and cayenne pepper create a herbal, spicy heat.

Palate

Hot green tea served with peppermint slices and fig rolls. Cider vinegar and sea salt crisps fade into notes of freshly cut wood shavings, shoe polish and cold buttered toast.

Finish

The herbal spices form length, with a hot oily finish.

Comment

Hot butter spread on cold toast and a mug of green chai tea.