243 Tasting Notes
This tea is so delicious.
I’m steeping some up at work and all I can think of is caramel brownies with some TGY creaminess/florals (Currently on steep number two). There is a definite BRR stone texture to this tea.
Crazy business. It’s a taste mixture of a spring TGY oolong, roasted Wuyi, and Laoshan black.
It will be a sad day when I have my final packet of this.
Edit I did not read the description of this tea until after I posted the note. Crazy… it really is a hybrid of all three teas essentially. I’m impressed with my tongue at the moment haha
This tea was a nice black that definitely was a mix between black and oolong. There was lovely roasty notes characteristic of an oolong, but nicely balanced with a malty sparkly black tea taste.
I definitely pick up on malty cacao with jasmine and a buttery zing I associate with avocado.
It is a lovely tea and I am glad I got the opportunity to try it
I don’t think this is my kind of black tea. Better yet, I don’t think Yunnans and I get along so well.
I love a strong cocoa malt black tea. This has none of that of course, but I keep wanting it to. It’s very smooth and oily – coconut olive oil type oily….not what I would expect or relate to a black tea.
Maybe I need a few more rounds with this. I still have an ounce left so we have some time to get to know each other more. I’m still a skeptic though.
This tea is absolutely wonderful.
Lychee is one of my favourite fruits and It was masterfully captured. I really appreciated the black tea they went with for this ball… I was really unsure how it would go with the lychee taste, but I really loved the malty black tea.
I only wish I stocked up :’(
This is delicious.
Thick and creamy with a nice pine-like brightness that is sweet, similar to my beloved Silver Buds.
I definitely see the crispness like fresh napa cabbage (slight twinge of bitterness that makes you salivate) or fresh granny smith apple (like when you bite in and your tastebuds go wild with the sweet tart flavour).
Yum. Yum Yum