The dry tea has a good, solid black tea aroma with subtle floral notes. The tea liquor shares these attributes in scent and taste. The Ceylon and Assam FBOP black tea base is simultaneously bright and deep, while the bit of green tea in the mix lends freshness. Adding milk and sweetener, as the Queen would enjoy her cup, the tea’s briskness mellows into a delicious blend of classic black tea flavors with the florality continuing to linger in the background. This is a wonderful tea for drinkers who enjoy bergamot and jasmine fragrance, but find it too present in the classic floral-scented teas. I recommend it.
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Good pu-erh for beginners with this type. Not exotic, but mild. Earthy enough to introduce new folks to the type — black tea which has gone on to the next incarnation. Notes of toasted grain, black pepper, leather, tobacco (faint). More leather in the 2nd steep, and sweeter.
190F, 3 min, liquor is clear medium-gold color with scent of fruit and spice. Flavor starts with vanilla, flows into cardamon and nut. I kept wanting another sip, so much that the whole cup (nothing added) was quickly finished and I viewed the empty mug with disappointment. A second steep was lighter than the first, but still flavorful enough to serve to guests. This white tea blend is exotic and complex enough to even be a good complement to dark chocolate or tiramisu.
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190F, 4 min, dark amber liquor, aroma has mysterious peppery note which must be the basil. The lemon plays well against the toasty chestnut of the oolong. There is a sweetness which I don’t often find in a darker oolong. More!
165F, 2 min, yielded a pale yellow cup with a light, sweet aroma. The liquor, fresh and smooth with reasonable depth and body. The cherry flavoring and subtle rose hints give the tea a wonderful exotic character.