The dry leaves provide an aroma of freshly dried leaves in Autumn, wheat toast and hints at hay. Once brewed the aroma sweetens and a more chocolatey vibrant scent seems to emerge. This tea brews a vibrant caramel liquor.
Jackee Muntz seems to bite a little. There’s certainly an astringent kick in this tea’s taste. A bit of toasted bread with fired notes and a panopoly of lesser notes including a honeyed edge in the finish which is very nice.
Preparation
200 °F / 93 °C
4 min, 0 sec
