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“I pulled this one out to add to the TTB. Its nicely roasty, slightly nutty and not astringent or bitter. I don’t mind it but I’m not sure I’d go out of my way to purchase. It’s not quite boring,...” Read full tasting note
“Still in the throws of Covid. Though they are becoming gentle punches. It is more like a cold now. Be careful my friends. If you feel a cold coming on test for covid so you don’t spread it to our...” Read full tasting note
Making black tea has been hit and miss for us, when a tea is not good right after its production, we put it aside and forget it. While browsing through our tea stock, we came across this batch from Autumn 2019. It seems time has served its purpose on this one. We didn’t sell it back then because it was too sour and lacked complexity.
After re-tasting it, we immediately fell in love; so much that it often finds its way to our gaiwan. Would black… Read more
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The Tea SpotI pulled this one out to add to the TTB. Its nicely roasty, slightly nutty and not astringent or bitter. I don’t mind it but I’m not sure I’d go out of my way to purchase. It’s not quite boring, but not too exciting either. The first steep became a little bitter as it cooled, and the second steep was much the same as the first.
Still in the throws of Covid. Though they are becoming gentle punches. It is more like a cold now. Be careful my friends. If you feel a cold coming on test for covid so you don’t spread it to our more vulnerable population. Ah, but I was truly worried I would lose my sense of taste and smell. Which I did for a bit but it is back now. Perfect time for this tea. It starts off with an aroma of sweet woods and then moves to hay. Composting hay and burnt squash. The flavor is similar but no burnt notes. There is an earthy depth to this tea that is somewhat difficult to wrangle.
^what he said.
I’m glad you’re finally feeling better and your tastebuds weren’t gone for long.
