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Ah, such a great tea to wake up with. The first infusion is extremely dark, with the flavor completely dominated by malt. This is probably because I steeped it a bit longer than usual, and I was a bit generous with the amount of leaves that I used today. Regardless, it was a great way to wake up, and I know that this tea develops pleasantly, and eagerly await the more complex flavors of the later steeps.

The second infusion has developed nicely. The flavor is more subdued, and the honey flavors are starting to emerge, thus sweetening the tea. The malt is still the dominant flavor, but the undertones of honey help bring out the best of the malt, smoothing its rough edges. And this is why this tea is going on my “always have in stock” list.

The third infusion was much sweeter than the previous two, and seems to have started to develop the pepper flavor earlier than expected. It was a pleasant surprise, to say the least. Other than that, the flavors are pretty thoroughly muddled right now, but the next infusion should clear this up a bit.

The forth infusion is one of the best cups of black tea I’ve ever had. the perfect balance of malt and honey, with delightful accents of pepper to round of the flavor. I have to say, this tea developed really well this time, and it definitely topped its previous performance.

More to come later

Preparation
205 °F / 96 °C 3 min, 30 sec
Bonnie

I agree that this is a fantastic tea to begin the day with!

Joshua Smith

The best part is that you can forget about the leaves and just leave them sitting in the tea with no repercussions. For the second infusion, I left the leaves sit there for 10 minutes, and it still tasted great! If I tried that with a Japanese green, it would have tasted awful.

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Comments

Bonnie

I agree that this is a fantastic tea to begin the day with!

Joshua Smith

The best part is that you can forget about the leaves and just leave them sitting in the tea with no repercussions. For the second infusion, I left the leaves sit there for 10 minutes, and it still tasted great! If I tried that with a Japanese green, it would have tasted awful.

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Bio

I am a university student, studying Computer Science, who found that I really enjoy a nice cup of tea. I finally got into loose-leaf tea in August of 2011. I am currently in the process of expanding my horizons, and have found that I have a particular fondness for Oolongs in general, and Wuyi Yanchas in particular. The unique mineral taste is very appealing to me, as well as a nice Sencha. More recently, I’ve developed a taste for Sheng puerh, white tea, and black teas. The only things I’ve tried that I didn’t like was Shu puerh, but that might have been because it was quite young. Regardless, I’ve been slowly expanding my horizons, so if you have any recommendations, please feel free to send me a PM.

Just for the heck of it, my other interests include classical musics (Bach, Mozart, Beethoven, Verdi, Debussy, Shostakovitch, Rachmaninoff, Liszt, and Wagner, to name a few composers). I also have a fondness for a bit more modern music, like The Beatles, all Jazz (by all, I really do mean all), Gorillaz (I love Demon Days), and a couple of Indie artists you will never run across unless you play a lot of semi obscure Indie games. Also, I love cats.

Location

Fairfax, VA

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