The dry leaves smell like caramelized peacan, fine black tea, and creamy toffee. What really draws me to it is the beautiful look of this blend. There are several colours of carefully curled leaves, some dark green, some moss green, some amber. The carmalized nuts looks tasty.
I had forgotten what type of teas were used (I was thinking oolong or green) but when I smelled the brew there was a definite black tea smell. The tannins come out strong.
I’m really happy I’ve had a chance to taste this because it is a step up from many black teas I’ve had. I accidentally brewed mine for 3 minutes (I intended to check on it at the 1.5 and 2 minute marks) but my cat got out and I had to chase him down outside. I’ll make this again and edit my tasting note because I think it would be best around 2 minutes and/or slightly cooler water.
FIRST STEEP: The brew tastes of strong black tea: malty, rich, and heavy on the tannins. There is a bit of cream and milk flavours coming through (I didn’t add milk or sweetener.) I can taste very subtle nuts but not as much as I would have liked. I’m getting a bit of almond and pecan. No caramel yet.
SECOND STEEP: (followed brewing instructions this time) Definitely more nutty and less tannic than before. I would now describe it as very slightly sweet as pecans usually are but there is also a bit of walnut and marzipan. The black tea base is less bold now, but it is much smoother.
Flavors: Almond, Cranberry, Cream, Creamy, Malt, Milk, Nuts, Pecan, Round , Smooth, Sweet, Tannic, Tannin, Walnut