We unwrapped a stick of cinnamon chewing gum and poured root beer into a glass, filling the room with myriad aromas such as liquorice root, nutmeg, acacia, anise, clove, molasses, eucalyptus and, of course, cinnamon. On the neat palate, we sipped a cup of oolong tea with that typical brown sugar sweetness, as well as toasty, roasty and oaky flavours, with a finish of melon jam with vanilla and lime. When we carefully added water, the nose turned into chocolate-and-yoghurt-coated raisins, candied orange slices and freeze-dried strawberries. To taste, there were plenty of toasted oats and nuts, honey granola, peach yoghurt and an apricot danish.