This is a good Assam blend, that would be especially nice for someone who likes the fruity, malty spectrum of Assam’s, and that like to take their tea with milk. It has a fair bit of tannins and moderate astringency so it is a good match for rich foods such as a fry up.
The dry leave are dark to chocolate coloured thin blades scattered with golden tips and smell of raisins and chocolate.
I have brewed this tea twice, both times at around 95*C for 3 minutes.
The first time I used 1 TSP per 225 ml. I found this to be a little bit too much leaf for me so I reduced it to about 3/4 TSP the second time.
The broth is a mahogany toned red.
Using 1 tsp resulted in a scent that is very fruity with cherry and citrus notes. Also present were spice, malt, pastry, milk chocolate and a hint of almond tones.
The tea tastes much heavier than it smells. Malt and cocoa are the first tones, followed by cinnamon with a hint of nutmeg and finishing with citrus opening up to cherry almond tone. There is a hint of a light floral if you hold the tea at the front of the mouth and allow air to move over it. The texture created by tannins and astringency are a little too strong to create a biscuit tone. The tea lends itself well to milk and would complement a fry up ( big greasy breakfast) quite well. As it cools the dark cherry and bitter malt tones blend more elegantly together with the cool floral note appearing lightly on top of it. This is a nice and robust tea and quite strong. Brewed this way this is a nice blend for those who like robust, heavily malty, fruity Assam’s. The tannins really coat your tongue, with this tea.
The tea resteeps nicely with citrus note intensifying and the tea tasting sweeter and and a little spicier.
Using 1 /4 less leaf, the first steep is much sweeter, with stronger cocoa notes and less bitter malt. The tea remains fruity, but the cherry note is less apparent. The flavours blend together well and are less distinct than when more leaf is used. The tannins and astringency are still quite apparent. A sweet tone with tinge of caramel is first apparent over cocoa and malt, with the flavour finishing with spice and a slightly tart fruit tone balanced by warm berry tone.
I must thank both Sil and boychik for their generous samples of this tea. It is a nice blend and makes a nice breakfast tea.