I’ll say it again “Oh myyy!” This is… swoons recovers. Okay so I admit I am a total whimp when it comes to Assam and other hearty (in my opinion harsh) breakfast teas. But this was raved about and I’m always curious about traditional tea varieties grown in other places, especially Taiwan. So I had to order it.
When I opened the bag I was greeted with a familiar smell yet it was different, smoother, sweeter, more refined? Still I chickened out and used water at 205 not boiling, set the timer to two minutes, left the room and sat down so it probably steeped for 2 and half minutes. Beautiful dark copper liquor poured out and the the steam brought the aroma of chocolate to my nose.
Chocolate! Oh goodness! This reminds me of my favorite black teas: Verdant’s Laoshan Black and Zhu Rong Yunnan Black, Teavirve’s Bailin Gongfu Black and Fong Mong’s Sun Moon Lake Black tea. They all have something in common: sweet, smooth, malty, chocolate notes! And yet it retains its Assam nature, it’s full and stout and has big malt, but none of the harshness and metallic taste I associate with Assam. I am getting cinnamon and a bit of plum as well in this first infusion!
Thank you Stacy for bringing us this wonderful find! Off to rebrew for the full 3 mins. This is one I can share with the husband who doesn’t like my “rock water” (read: mineral) gongfu brewed black teas and wants to like British teas but still finds them harsh at times. Win!