It is taking me a while to get everything logged this week, but this was the first tea served at tea party on Wednesday. It was the Queen of the tea party, too. This is delicious stuff.
We made it western style. I think we used about fourteen pearls in a 22 ounce pot. I served it first because I felt that its rich, cocoa notes would cut the sweetness of the baked peaches and ice cream. This is not astringent nor is it in any way sour, but I have trouble describing the rough, tongue scraping quality of unsweetened cocoa that I get from this. It is a highly desirable trait to me in this tea, and I find it in some Keemuns as well. This type of tea has the body and taste to stand next to pretty much any food, and is especially good with sweet things to me. Some green teas cleanse the palate with an astringency that turns to sweetness after the sip, but this clears the palate without astringency. It is so…..present! I don’t think I could absentmindedly drink this tea. It became a cupboard staple from the first taste of the sample Teavivre sent.
My guest and I agreed that this was the best tea of the day.