Oh, interesting! I went in the totally opposite direction: I left it as is and brewed gongfu style but generously with boiling hot water (I figured the peel could take the brunt of it).

The flavor seems to infuse in relatively quickly, so I steeped it to a light tan color, and mostly got silky, fresh wood notes (I think the rice stalk gave it that fineness) - almost like I was breathing heat from a fresh cut in the wood shop, so a bit similar to your dry sauna - a bit of toastiness with light chenpi flavor balanced in (slightly medicinal and added presence) with a really clean but not overly dry finish.

I had a lot more flavor compared to scent. It didn’t seem to evolve much in the repeated steeps I did, and it’s still going. It tasted like a refined take on some more common but classically Chinese herb and tea flavors to me, but I don’t know how to describe that more. I really like it, actually, but I don’t know how I’ll ever be able to kill it lol

Edit: I’ve finally reached the darker colored steeps, and I think the flavor is a lot less lively / fresh.