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“For the Auburn Black 1st flush – from the White2Tea club. Sipdown, 7g, 212F, 2min I thought this was kind of flat. Did I overleaf, probably? I just got a lot of malt from this. I didn’t get any...” Read full tasting note
“Got this from the June 2018 W2T club box. This has some classic black tea flavor with a good bit of floral taste and aroma. It is there in a nice way, but punching you in the face, just there for...” Read full tasting note
“Astounding aroma of baked sweets and loads of other things I can’t put my finger on. Taste is smooth with hints of lavender and caramel carried by sweet sourdough that fills my cheeks. Aftertaste...” Read full tasting note
“Brewed in glass teapot. If you’re fond of Darjeelings, this is a tea you’ll enjoy. It has the ‘fizzy’ top note of a Darjeeling but the body and finish of a Fujian red, slightly biscuity. Although...” Read full tasting note
(September 2017 issue) We have had this tea for a few months and it has finally settled down a bit from its early spring processing. A punchy, aromatic black tea is from a slightly out of the way area of central Fujian. The auburn black tea is made from high altitude material and processed with fragrance at the forefront. It kicks around a bit. Use on mornings when you need a jump-start.
For the Auburn Black 1st flush – from the White2Tea club.
Sipdown, 7g, 212F, 2min
I thought this was kind of flat. Did I overleaf, probably? I just got a lot of malt from this. I didn’t get any variation from it at all. I think I like the other flush better.
Flavors: Malt
Got this from the June 2018 W2T club box. This has some classic black tea flavor with a good bit of floral taste and aroma. It is there in a nice way, but punching you in the face, just there for your enjoyment. I like this tea, but I won’t be trying to get more.
Astounding aroma of baked sweets and loads of other things I can’t put my finger on. Taste is smooth with hints of lavender and caramel carried by sweet sourdough that fills my cheeks. Aftertaste starts slightly soapy but transforms to sweet. Smell of the empty cup and cha hai are very sweet and complex. Smell of the wet leafs is intruiging and keeps pulling me back without telling me exactly what’s in there.
Flavors: Bread, Caramel, Lavender
Brewed in glass teapot.
If you’re fond of Darjeelings, this is a tea you’ll enjoy. It has the ‘fizzy’ top note of a Darjeeling but the body and finish of a Fujian red, slightly biscuity.
Although the tasting notes suggest a ‘jammy’-ness, I actually get something a bit more floral, maybe honeysuckle with a touch of champagne grape, hence the comparison to a Darjeeling black.
I steeped it a second time at the same temperature, probably a little longer, and received the same information. The second infusion was quite consistent with the first.
Flavors: Champagne, Honeysuckle
