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Toasty. That’s the first word that comes to mind when I open the sample baggie, when I smell the brewed result, and when I taste it. It’s a bit astringent, so I add a little stevia. There, that’s better. Now it’s a smooth, rich flavor. The liquor is a medium reddish brown.

This is a strong, slightly malty, black tea. Seems to have a reasonable amount of caffeine, so I’d say this would be a good breakfast tea. The flavor is more subtle than some other Yunnan teas I’ve tried. It has a smooth, creamy aftertaste.

Toasty and biscuity…a good tea to have with something to nibble on the side…cookies, toast, etc. I’m having it with cinnamon toast and it’s perfect.

This would be a great tea for someone who is primarily a coffee drinker — it has a roasted/rich flavor without being too overpowering and bitter. I may have to get some of this when I finish the other Yunnans in my cupboard.

Preparation
205 °F / 96 °C 3 min, 15 sec

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Bio

I like strong, robust flavors. My current favorites include strong black teas (Keemuns, Yunnan teas and Assams, for example), flavored blacks such as Harney’s Paris, oolongs of any kind, and gyokuros. I like Rooibos and honeybush teas as well, and other herbal blends to help me relax in the evening.

I am willing to try just about anything, but I am not particularly fond of jasmine tea, very fruity or heavily flavored blends, anything with pineapple; and I know this is practically heresy, but I don’t like Darjeelings.

Location

In my kitchen, heating water

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