[Spring 2019 harvest]
This tea is nice, but I find I tend to prefer less tippy black teas, which are more robust, display more complexity, and are also often cheaper. The most notable aspect of it is the soft and velvety mouthfeel I’d say.
As for the dry leaf aroma, it has notes of cocoa and bread, while the wet leaves smell of wood and cranberry. The taste profile is actually not that different. There are flavours of cocoa butter, sugar, tree bark, plum, and burnt bread. It is more tangy and tart than an average black tea of similar kind I think.
Flavors: Bread, Burnt Food, Cocoa, Cranberry, Plum, Sugar, Sweet, Tangy, Tart, Wood
Preparation
195 °F / 90 °C
0 min, 30 sec
5 g
4 OZ / 130 ML
