247 Tasting Notes
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.
Dry Leaf Nose: Sweet notes of banana and chocolate.
Liquor: Brown liquor with a sweet and a ripe banana-chocolate nose.
Flavour: Amazing banana cream pie flavour – the chocolate is rich and appealing, while the banana has the ripe taste of those used to sweeten pies and confections. There’s even a hint of that rum-like character you’ll find in ripe banana.