Sample sipdown! YAY!
The leaves on this black tea are really neat. Black with gold tips (it is in the name, so I don’t know why I was surprised) and wiry looking. Really cool.
Dry, this one had honey notes, bakey/croissant notes, a malty aspect, and possibly sweet potato? Yam? Something like that.
Once brewed, it picked up a slight spicy note (cinnamon, but not quite…) which is very interesting. The honey notes have calmed down, and the sweet potato/yam aspect has increased. The maltiness has also increased some. The bakey notes are still present (hooray!) and there is a slight earthiness to it.
Taste – Honestly, I think I screwed this up a bit (doesn’t taste bad, but it is a bit bitter). I forgot about the water in the kettle until it was at a boil, and then thinking “Black tea, boiling water”, I started to pour the piping hot water on the leaves…before realizing it called for a lower temp! Oops. I drained the water out and started over, but I think it had already affected the leaves. That being said, I will share with you what I’m getting from the cup.
So, other than the bitterness, I’m picking up some bakey notes, the sweet potato/yam aspect I found in the smell (it also happens to describe the mouthfeel – this one is almost potato-ish feeling), and a slight spicy aspect that is NOT attributed to the bitterness. I’m also picking up some earthiness and maltiness in the sip.
Luckily I have another sample of this one, so I can try again and hope for better results. This brew isn’t undrinkable, but I fear the bitterness is masking the full flavor profile of it. Holding the rating until I get this right.