70

…the leafs look very appealing. The fragrance, as soon as one opens the tin,is very nice.

As with all THE O DOR teas it would be a mistake to rinse the leafs as this could cause the flavor to decline. Obviously a strong indicator that parfumed oils were used to stabilize the tea’s flavor.

One can be quite generous with the portioning which allows to keep the steeping time short.As a result of this three to four tasty brews can be made out of one portioning (…I am using a Gaiwan here).
The short time of infusing a fairly bold amount of leafs is a very Chinese way of treating tea indeed.It brings out all qualities of one’s brew and allows to see different aspects of the changes in taste, nose and color over the time period of as many infusions as one portion of tea can take…

This blend creates a very smooth drink. The flavors are interesting…although not quite as impressive as I was hoping for.The peppermint and the almond notes, which the company claims to have used for this tea, are almost invisible. The apple is there but in quite a funny way.
It remembers one of hookah smoking Arabs on London’s Edgware Road…very artificial apple & vanilla notes…in London as well as on the tea drinker’s tongue here.
The jasmin however, hand in hand with the osmanthus, pushes through pleasantly.
The teas that were used as base for this blend have a nice way of carrying all those herbs and spices.
The aftertaste is nice…a fragile roughness which is quite common with THE O DOR blends.This perhaps is the main reason why one might keep drinking there blend as it let’s one wonder how to tame it, how to find words to explain it…almost like all this hundreds of small alleys in the heart of old Istanbul…interesting,fairytale-like, magical…

Preparation
205 °F / 96 °C 1 min, 45 sec

Login or sign up to leave a comment.

People who liked this

Login or sign up to leave a comment.

Profile

Bio

Passionate tea drinker since 1992…

Location

Macau-China