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I am so glad I warmed my pot — dried leaves smelled like almond milk, but steamed they transformed into toasted raisin bread. The liquor here is pretty straightforward — beautiful dark amber, malt and light tannins with a drying prickliness as it approaches the back of the mouth/top of the throat. Here is that note that people describe as “tomato plant” — the broken green vine scent you get while picking in the garden. Wet leaf smells deep green like a grape leaf in a dolma.

This isn’t a tea I feel compelled to keep around, but I’m so glad to have tried it. I traded some of my heicha stash for a bunch of black teas, some from less-well-known regions, and I’m super psyched to try them all. Mozambique… check.