I’ve entered a dark room where I’m stripped of everything I know up until now about tea (which I must admit is fair to midlin little). Diving into the world of tea,tea…(that was done on purpose) I set to brew my first 20z pot of tea and began checking the brew at 1 min, 2 min and finally at about 4 minutes where I stopped the steeping and felt it had reached a perfect brewing. Still added some sugar then some cream. Wow is this malty with a slight smokiness and slight furry tannin in the far back of the tongue. I can see why this is loved. Next year on St. Andrews day when my Priest blesses the Tartans and I’m decked out…I’ll bring this tea to the Church to serve with scones after the Liturgy. It is worthy of a Highlander! Beautiful whiskey color and a bit of a vegital greenbean nose but so slight. Really good this malty tea. I’m thinking about using this with some buckwheat honey, caramelized onions and garlic on a bit of beef (used wheat beer before). See what it tastes like. You could serve this tea in a bar because a beer drinker could dig this. I dig this!