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This is a lovely black brew with twisty little dark leaves. When I smell the brewed leaves a hint of spiced orange and apricot come through. I think this is very comparable to a golden monkey or similar Fujian black tea though this is from Anhui. Its not as deep as my favorite Keemun or as complex as my favorite Darjeeling, but still quite tasty. There is a whiff of smokiness that is worked with the sweet honey notes and a bit of astringency at the front of the notes.

Preparation
Boiling 5 min, 0 sec

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I started drinking coffee at the age of 12, but I have recently found that the coffee I always enjoyed gives me headaches. Luckily I have no such issues with tea. I have just begun to discover the joys of a good cup of tea and figuring out what I like and don’t. So far I prefer black tea either Fujian, Keemun, Assam or Darjeeling that are fruit forward with a wisp of acidity or smokiness. I occasionally will drink green, jasmine or a bold white, but typically just to change things up. I hate fake fruit flavors, bitter tea or blah tea with no punch.

I live in the desert southwest, so in the hot summer afternoons you’ll likely find me iced tea in hand with a slice of lemon and sprig of mint. I also am a semi-foodie who enjoys a sharp sauvignon blanc, a jammy zinfandel or a dirty martini with the stinkiest cheese possible.

I am science nerd librarian with a love of fantasy books and astronomy. I am slowly writing a novel and dream of becoming a real writer and escaping the stacks.

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Arizona

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