221 Tasting Notes
Dry Leaf Nose: Rich caramel and toffee notes with a hint of coconut and black tea.
Liquor: Brown and clear.
Flavour: The caramel, toffee and black tea are prominent with notes of coconut in the background. The salt is noticeable as it cuts the thickness of the cup.
Dry Leaf Nose: Sweet coconut and cinnamon with ginger & cardamom notes.
Liquor: Red brown liquor with a very spicy and enticing aroma.
Flavour: Spices hit first, followed by a coconut background. Cinnamon sweetens the blend, while the peppercorns add spiciness (the longer you steep, the spicier the blend).
Dry Leaf Nose: Sweet, star anise is supported by a cocoa note and the aroma of good Ceylon black tea.
Liquor: Golden brown with a slight cloud.
Flavour: Comforting and familiar, yet cutting edge and new at the same time. The tea notes are enhanced and supported by the anise while the cocoa lingers in the background. The coconut adds a body and sweetness to the liquor.
Dry Leaf Nose: Delicate grape with a champagne note.
Liquor: Champagne gold in colour with a delicate grape/champagne aroma.
Flavour: The nose comes to you as you sip the cup – champagne notes with delicate grape background. The green tea supports the whole, giving a nice, lively mouthfeel.
Dry Leaf Nose: Intriguing and complex nose. Sweet and fruity.
Liquor: Bright pink and clear liquor with a complex aroma that follows the dry leaf nose.
Flavour: Very complex. Sweet and fruity notes are up front, while savoury roasted notes are also prominent. The beetroot and popped rice combine to ground the blend and add a hint of oven baked, spiced gingerbread.
Dry Leaf Nose: Oolong tea underpins a prevalent vanilla aroma. The orchid is very much in the background.
Liquor: Light green liquor with a sweet vanilla aroma, and hints of orchid in the background.
Flavour: Quality jade oolong flavour shows a bit of carefully controlled oxidation and many rollings that have exposed much of the precious tea oil to the water. The orchid character has been drawn from the leaf and is in balance with the vanilla.