82

Cold brewed 3 cups with 1 tbsp. leaves, and let sit for 21+ hours.

This also pours a lighter color than I expected it too – darker than the darjeeling from this same sample collection, but not as dark as I have always seen black teas to be.

The steeped smell and a large part of the steeped taste that I’m getting is cocoa, though I do sense a little tiny bit of (the idea of, really) smoke in the front of the sip. Writing that out it sounds like a bad combination – smoky chocolate – but it really just tastes like a super super dark chocolate flavor in the tea. It has a stronger taste than the darjeeling – and even though it’s not drying on my tongue it still seems more tannic than the darjeeling as well.

It’s still really good unsweetened, though – I assume sugar wouldn’t hurt it but I like how bold and unadulterated it tastes without additives for right now.

ETA: Well, that smokiness that was only an idea when I sipped slowly got SUPER smoky when I started drinking faster. Weird. I’m not a fan of the smoke, though, so I have to bump it down some – this is not something I can drink fast (like with meals), but if I want to sit and savor it it’s okay.

Preparation
Iced 8 min or more

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I have come to the point (as of October 2014) where quality in tea is more important than quantity. Especially because I’m a seasonal tea drinker where hot tea is concerned, and a SLOW one to boot. I generally don’t resteep only because I’d be here all day if I did, though I do break out a gaiwan from time to time.

I adore French teas in practically every iteration, Japanese Sencha (specifically from the Uji region, as they offer the most seaweed flavor), and Dan Cong oolongs. I am trying to focus on plain teas and so companies like Verdant, Upton, and Butiki are on my favorites list.

When it comes to tea, I feel like the 10th Doctor says it best:

“Tea! That’s all I needed! Good cup of tea! Super-heated infusion of free-radicals and tannin, just the thing for healing the synapses. "

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Atlanta, GA

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