I begin this tasting without additives and the disclaimer that I normally add Splenda to my hot teas, although I almost never sweeten my iced teas. While hot, the best I can describe this is to compare it to a swell effect on a guitar. Once the strings are strummed the sound starts tiny and swells in volume until it fills the room. Being unaccustomed to unsweetened tea this starts very light, almost watery and swells to a crescendo in the floral aftertaste. The breath is left cool and fresh. The taste of this first cup is similar to a tiguanyin but lighter.
Adding Splenda brings out nutty or plant notes that change to a light coppery taste only momentarily before fading into the floral aftertaste. I can’t say whether this is better with or without sweetener. It is neither. It is just different. It does turn lightly buttery as it cools. Maybe it would have done that anyway had I waited. The cooler it gets the more I like it. Room temperature it develops a sort of cinnamon note.
Sample provided by Tea From Taiwan.
