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For Sinharaja we use rich, dark loose leaf tea leaves that are nourished by fertile rain forest streams in the hills of Ceylon. It has a toasty, molasses-like character with ripe berry notes and a caramelized finish. Serve with a touch of raw sugar and cream for a taste that is smooth, full-bodied and warming.
Not bad!
Brewed 4 min. 1 Tsp raw sugar. Hot.
I was afraid to try this tea. Usually when my friends say “try this black tea” I start making faces and trying to weasel my way out of having to drink it. I don’t like teas that make your face pucker up with tannins and bitterness. I don’t like that weird malt sensation in my mouth. And I really don’t like teas that call themselves smooth and sweet and then leave the acrid water after taste.
This tea is none of any of that. The first cup is a little toasty for me however, tolerable… But if you re-brew this tea it seems that the second cup might be the sweetest, mellowest tea with an after taste that lingers and doesn’t turn sour.
Second brew is totally awesome.
First brew is perfectly fine for a black tea.
