Thanks to Lena for sharing this with me!
First off, the dry leaves (balls) smell like someone sprinkled cocoa on them… not my cat but rather the baking powder. Really surprising. I had a little trouble getting the right amount for my cup because I weigh my tea. I had to shuffle around a combination of 5 different balls (ahem) to get my 2.3g for 6oz that I wanted. The large and irregular ball size could be a problem for me. Or else I need to relax. (Probably that last one).
Once I got them in the pot, I was good to go. I was also way too entertained by watching the balls open. How do they get the leaves to stick like that? Anyone? Way too easily entertained.
The smell of the tea post-brewing is much earthier than the smell of the dry leaves. And I don’t get the strong cocoa flavor/smell anymore except as a bit of the aftertaste. It does have a little bitterness to it that reminds me of cocoa, though. Not a bad bitterness, just an unsweetened chocolate bitterness. But without the chocolate.
All in all, I like it. It’s smooth and has a good, complex flavor. Not really knock my socks off with flavor or anything but I think this is probably something I’d get to have every so often as part of a black tea rotation. Not a have to have on hand at all times kind of thing but something to bring in occasionally, use up, then move on to a couple more before ordering it again.
And if I haven’t babbled enough – my next door neighbor is trying to start the motor on his sail boat. Yes, it has been raining all day, but it isn’t that bad yet.