Method: 1.5 tsp, 8 oz, 208 degrees, 3 minutes, brew in mug strainer
Dry Leaf Aroma: rice, malt, also something familiar, like a sweet candy
Brewing Aroma: Smells like malt
Flavor: Toasty with a hint of rice. This has a stronger, dark malt flavor. It’s also got a little bit of harshness on the end of the sip. I like the tea, but wasn’t not wowing me. I decided to try this Terri-style, since I’ve heard that term several times today. LOL. I added about a teaspoon of maple syrup and there’s the wow! The tea smooths out and has a lightly sweet finish.
It tastes like something I’ve had before. Maybe something like a sweet bread or bun. The maple is obviously there, but it brings out a bakery note in the tea. Very interesting! I can see why the maple syrup is so popular with tea!
Update 7/13: tried again this AM and used 200 degree water. There’s a little less bitterness, but I’m still not finding those chocolate notes. Sometimes it’s just not meant to be!