drank Copper Knot Hongcha by Teavana
186 tasting notes

I’m trying this one again, to see if it behaves better at different steep parameters. And the verdict is, yes! It does. More leaf and a shorter steep time led to a much better tea experience. It reminds me of Andrews and Dunham’s R29 Ceylon, a tea I’m quite pleased with as well.

The tea has a medium body, is not astringent or bitter-tasting, in fact, it seems a bit sweet. This seems a bit malty in the beer sense of the term, like when you homebrew and add the malt. Not malty like I see people use it to refer to assams.

Steeped 4 teaspoons in 1000 ml water at 195 degrees for 2 minutes.

Preparation
195 °F / 90 °C 2 min, 0 sec

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