82
drank Copper Knot Hongcha by Teavana
25 tasting notes

Got this in the mail today (a swap with Emilie).

I like the curlicue look of it, and when it steeps, the leaves open up to be surprisingly massive. Lots of fun to watch.

To me it smells a bit like nutmeg or some vague christmasy spice combination I can’t quite place.

There’s a little grassiness to it and a little spice. Fairly full-bodied and maltier than I was expecting. As it cools it starts to smell like freshly baked bread, and the best way I can describe the taste is like gingerbread without the ginger. I know that doesn’t make much sense, and, not being into baking, can’t vouch for its accuracy. It is what it is. :) I’m getting, oddly enough, hints of cinnamon, and yep, there’s that Yunnan honey goodness.

It’s pretty good. Strong enough without being bitter or astringent. I’ll have to experiment with it. As it stands I think it’s tasty but nothing special. It seems like if I prepare it differently it could turn into that “comfort in a cup” kinda tea.

Preparation
205 °F / 96 °C 4 min, 0 sec

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