167 Tasting Notes
Dry Leaf Nose: Kiwi takes the lead note while the apple sweetens the nose – the tea is apparent but sits in the background.
Liquor: Green-gold liquor, clear and aromatic with fruit above the green tea.
Flavour: Kiwi notes are prominent with the citrus note supporting and adding a bit of liveliness to the mouthfeel. The apple pieces sweeten the liquor whlie the green tea notes add a soothing and classic roundness to the blend.
Dry Leaf Nose: Refreshing. Chlorophyl & tea leaves with some buttery notes.
Liquor: Clear and light green liquor with a nice vegetal aroma.
Flavour: This tea has a very distinct grassy character with a slightly salty note that’s reminiscent of ocean air. The overall impression is one of fresh grass and sea air.
Dry Leaf Nose: Minty with cardomom and spice.
Liquor: Medium brown/medium greens, with a minty, spicy, and cardomom nose.
Flavour: Complex and sweet – a very special African Mint tea, as it incprporates more than just the usual mint and tea. The cardamom, ginger, peppercorns and mints play well together and the hojicha is an excellent and unusual base for such a tea.
Dry Leaf Nose: Chocolate coconut mocha.
Liquor: Medium golden clear with a definite chocolate coconut aroma and hints of mocha.
Flavour: A sweet chocolate-coconut flavour with a mocha background, brought to us through a combination of white Bai Mudan tea and open China black tea, plus the coconut. The effect is a rich and satisfying cup.
Dry Leaf Nose: Light melon notes with a sweet lemon background.
Liquor: Beautiful pink colour, clear and bright, with a sweet melon/lemon aroma.
Flavour: Markedly sweet but not cloying, and with a clean finish. The character of the cup is sweet melon/lemon. The sweetness comes from the goji berries and the apple.
Dry Leaf Nose: Fresh roasting nuts.
Liquor: Gorgeous bright pink colour with a sweet and nutty aroma.
Flavour: Delightful with roasting nuts (fresh roasting – not roasted) as the predominant flavour note. There’s also a nice and sweet note coming from the apple pieces. The hibiscus adds colour and balances the sweetness.