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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...” Read full tasting note
The long wiry leaves of Mozambique black brew into a beautiful, bright amber cup of tea with an inviting, earthy aroma. This exciting black tea is exceptionally smooth with malty notes and a slight toasty flavor on the back of the palate.
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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.
Flavors: Astringent, Malt, Raisins, Tannic, Toast, Tomato
Farm kid here. Love tomato plant smell. Add rain and it’s heavenly.
Yes! Two scents that take me right back to the Midwest.