If I hadn’t known this was a first flush Japanese black tea, I’d call it a second or an autumn flush Darjeeling.

It’s very aromatic. The dry leaf smells so much like a Darjeeling even down to the musky, green chillies/leaf, desert earth/incense descriptions I tend to give to those teas. Very floral in the nose and mouth. Lots of smooth and rich grain-malt and muscatel (plus some other fruitiness I can at best guess say is passionfruit) in the first two thirds of the sip, then in the back of the mouth it flattens out. I had Keak da Kook take a few sips this morning. She said when she swallowed it was like toilet water in the back. Ok, Keak. Other than that she enjoyed the flavors and aroma and so did I.

Thanks for sending my way White Antlers! I think I shipped some off to Leafhopper. If so, I’d love to see that tasting note :)

Flavors: Earth, Floral, Fruity, Grain, Malt, Muscatel, Passion Fruit, Round , Smooth, Spicy

Preparation
195 °F / 90 °C 4 min, 0 sec 3 g 10 OZ / 300 ML
White Antlers

You’re welcome. Looking forward to leafhopper’s note, too.

Leafhopper

Derk, you did send some to me, and I’ve been searching for the optimal steeping parameters. After using 4 g of that Laos black tea in 355 ml of water, I was worried what such treatment would do to this tea. Maybe I’ll use 3.5 g and see what happens. :)

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White Antlers

You’re welcome. Looking forward to leafhopper’s note, too.

Leafhopper

Derk, you did send some to me, and I’ve been searching for the optimal steeping parameters. After using 4 g of that Laos black tea in 355 ml of water, I was worried what such treatment would do to this tea. Maybe I’ll use 3.5 g and see what happens. :)

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