The dry tea has a good, solid black tea aroma with subtle floral notes. The tea liquor shares these attributes in scent and taste. The Ceylon and Assam FBOP black tea base is simultaneously bright and deep, while the bit of green tea in the mix lends freshness. Adding milk and sweetener, as the Queen would enjoy her cup, the tea’s briskness mellows into a delicious blend of classic black tea flavors with the florality continuing to linger in the background. This is a wonderful tea for drinkers who enjoy bergamot and jasmine fragrance, but find it too present in the classic floral-scented teas. I recommend it.

200 °F / 93 °C 4 min, 0 sec

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Note: I’m open to offers to swap tea samples. If you can’t message me, just comment on one of my tea notes, and I’ll respond.

I am fascinated and deeply impressed by the artistry and skill which coaxes such an array of qualities from one species of leaf. In 2009, I founded San Antonio Tea & Herb Enthusiasts. In 2014, a move to Southern California creates both upheaval and new horizons. The best part is that now I live quite close to my son and his family.

For intimate tastings with a small gathering, I’m practicing Asian-style tea service along the lines of Chinese gongfu cha. It is a joy to share good tea!

The most recent sign of my conversion to the deeply-steeped side: I’ve turned three large file boxes into “tea humidors” for aging pu-erh cakes and bricks at 65% humidity. Remote sensors within the “pumidors” relay the temperature and humidity readings to a base station on my desk. It satisfies my scientist aspect and keeps tea pretty well, too.


Southern California, USA



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