The leaves are so cute – like the smaller, golden cousin of Downy Sprout. And the smell? Like cocoa powder. I’m not used to brewing blacks at such a low temp but I’m gonna go with it because that’s what takgoti says the tin says and honestly, given how delicate and fuzzy the leaves look? I can see the need for cooler water.
The tea smells insane. I smell different things with each whiff. Honey, molasses, sweet potato, earth, cocoa… Buttered sweet potato pops up the most frequently with molasses as a close second.
Oh my god. The taste. It’s gorgeous and there is no way that my description will do it justice. First off, it is sweet – like raw sugar or molasses or cane syrup. Then there is a taste towards the back of my tongue that is basically sweet potato. Perhaps a sweet potato dripping in butter. But that implies a heaviness or thickness that isn’t there. Instead, this is soft and beautiful – like listening to a string instrumental. It makes me want to just close my eyes and listen to what my taste buds have to say.
The second steep (@3:30) is a little darker flavored… a little more sweet potato, a little softer on the raw sugar. Still fresh and rich and delicate and flavorful and beautiful.
This tea literally wowed me. More than once. Quite simply, it is beautiful. This tea is an experience. So. Good.
