289 Tasting Notes
Dry leaf: Aroma of whole grain bread and fragrant molasses.
Liqueur: Clear copper. Smells like warmed grains.
Flavour: The cup is layered with flavors of malt, grains and sweet bread, with a bright texture.
Preparation
Dry leaf: Hints of dried apricots, fresh foliage and clean earth.
Liqueur: Pale yellow-green. Smells like misty, mountain air and wildflowers.
Flavour: Clean and vibrant flavor of apricot with a hint of muscatel. Lightly vegetal, crisp linger.
Preparation
Dry leaf: Melange of very classic chai spices – ginger, clove, cinnamon, pepper – with a hint of vanilla.
Liqueur: Brown with a red tinge. Smells like a very traditional chai, but with a hint of vanilla.
Flavour: The black tea gives this chai a bold base. The vanilla sweetens it up a bit.
Preparation
Dry leaf: extremely ginger with an almost effervescent quality
Liqueur: golden yellow and clear with a very bright sweet ginger aroma
Flavour: very lively spicy ginger flavor with a sparkle that brings a carbonated character to the liquor – the raisins add both a sweetness and a body similar to its namesake
Preparation
Dry Leaf Nose: Aromatic spices, with a “freshly baked” pumpkin pie smell.
Liqueur: Deep orange color. Smells like fresh pumpkin with hints of nutmeg, clove and cinnamon
Flavour: Rich pumpkin flavors paired with complimentary spices.
Preparation
Dry Leaf Nose: Spices & pumpkin and a sweet roasted profile.
Liqueur: Bright orange with good clarity. Smells spicy, earthy and pumpkin/sweet potato.
Flavour: Rich, roasted/baked pumpkin and sweet potato flavors.
Preparation
Dry leaf: Cinnamon and clove forward complimented by red apples.
Liqueur: Deep orange color. Spice (clove, anise, cinnamon) aromas shine through a fine apple fruitiness.
Flavour: Tastes like rich apple cider with well balanced spice and citrus flavors. Just like smelling boiling cider.
Interesting…I’ll have to try this one. Love all kinds of oolong.