Anlina Send Message

The dry leaf is rolled in small green balls and smells faintly floral and buttery.

First steep, 30 seconds, 90C. The steeped leaf is quite floral smelling. Still quite tightly rolled. The liquor is pale gold and has a sweet, buttery note. Taste is sweet, like hay and corn, with just a hint of floral at first, which builds through the finish. Very light in flavour and body.

Seconds. 25s, 88C. The steeped leaf is starting to unfurl, and has a more savoury fragrance. Seaweed and cooked greens. The liquor smells floral but there’s also a slightly… musty? note, that reminds me of Chinese grocery stores that sell lots of dried goods and medicinals. On the palate the sweet corn and hay persists, still floral on the finish, but with a subtle sour note.

Third, 30s, 90C. The steeped leaf has that umami, cooked greens smell, and a roasted note. The liquor still has that faint musty smell. Sweet, floral, hay, corn. The finish has a vegetal tang. As it cools the floral notes intensify.

Fourth, 35s, 90C. Oh wow. Oh wow! This steep is a touch nutty and much more floral than the rest and here on the finish are some really intense, mouth-filling honey and nectarine notes. Like just finished eating a fresh nectarine kind of distinct and intense. Nice! Just a hint of astringency on this steep, too, and a bit of a drying sensation.

Fifth, 40s, 90C. By this steep I was starting to get over caffeinated and I ate a muffin which made it a bit harder to pick out the nuances, but there was still honey and nectarine.

I’m probably going to save the leaves and steep them more tomorrow, because there’s life in them yet, and I’m curious to see how the flavour develops from here.

I really enjoyed this tea. I would definitely pick up some more.