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“What I love about tea, is how heteregenous this plant is. Consider how diffrent black teas can be, some are malty… some are almost chocolate like… some are tannic and bitter. And from same plant we...” Read full tasting note
Beautifully worked, only slightly rolled lengthwise, completely oxidized leaves is made up exclusively of golden fuzzy tips. The darker red-orange infusion has a full-bodied, distinctive, round, sweetly spiced palate with a pleasant delicate earthiness reminiscent of an autumn forest after the rain, hints of forest honey and cinnamon.
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What I love about tea, is how heteregenous this plant is. Consider how diffrent black teas can be, some are malty… some are almost chocolate like… some are tannic and bitter. And from same plant we do have green teas with very diverse flavours too. Not mentioning other teas, like oolongs and puerhs.
Also, sometimes it is crucial to keep proper amount of leaf and temperature used. This is the case… Too many leaves and you get nice, flavourful tea, but losing some delicate nuances. Also too hot water means you lose flavours.
With this tea seems it is a must to follow the vendor instructions — 1g/100 ml and boiling water that cooled down to 85-90°C. I did exactly that and I got exactly described flavour profile.
A wonderful dark orange brew with aroma of honey and sweet spices, like cinnamon. In terms of flavours, it was very, very similar — being round, smooth and quite intensivy spicy (again the cinnamon notes, like in Ding Dong), forest honey with slight earthy and wet forest floor aftertaste.
This tea visually looks very nice as well, though I don’t get that many golden buds in my pouch, but looks so delicate and there are lots of trichomes on some leaves too.
