Just a stone’s throw away from getting this blend right for this winter and I managed to toss together a composition that is too good…
I don’t want to screw around with it any more to make it smokier and astringent – it’s got great balance of flavor, aroma, and body. But it really isn’t what I would call a breakfast blend without the astringency needed to cut through milk.
Felt I ought to post this anyway since the four teas I’m drinking right now in this blend are all very tasty, all from the same company, and really nice in a 1:2:2:3 ratio.
From Tillerman Tea -
Yunnan Black Gold Reserve
Yixing Gongfu Black
Brewed with 4g in 111ml water shortly off a boil for 3 minutes this makes for a rich, smooth, silky mouthfeel and produces a flavor reminiscent of ripe stone fruits, lychee, malt, bran, and some spun sugar riding atop a bunch of bittersweet chocolate pave. Sumptuous and sweet. Sort of a crisp pasta- or rice-like sweet aftertaste.
Oddly, despite all the dry fragrances of these teas being lightly toasty, fruited, and exhibiting degrees of cocoa, the fragrance of the blend is unmistakable bacon. Can’t blame the Lapsang, either – the Tillerman Tea Lapsang is a very lightly smoked one and is much more on the fruit side. Fortunately, the aroma doesn’t convey this, though it is still savory.
Sadly, I think I’m going to have to substitute an Assam for the lovely Yixing Hong Cha… Such a delicious tea (and a little heart-wrenching blending it) but I need a slap-in-the-face tea base, not a hearty bear hug. Probably gonna go with a more assertive Keemun as well… A Tai Ji style perhaps? I enjoy working with this Lapsang too much to abandon it for a smokier one, but I’ll have to supplement it with another smoky element.
A shame jumping away from nice results, but that’s why I’m logging them here.
Better post a review for the Yixing Hong Cha soon.
If I stopped blending here, I’d have to bump my rating up by about 10 points. The Yixing and Lapsang reds are in the high 70’s on their own (if not higher) using my highly subjective scale.