Another from the sweet Dexter3657
Black gold is exactly my type of black tea : mellow mellow and mellow but malty .
It’s a real blold tea without any astringency. I detected clearly fruit notes, mostly raisin ot me and a big sweetness.
“I stayed up way too late, & then I woke up way too early! At 5am I kept hearing this gnawing & scratching sound. I also heard it last week one morning. I kept trying to go back to sleep,...” Read full tasting note
“sipdown! I had this in the morning when steepster was acting up. I prefer this one to the black beauty that mandala offers. The taste here is much smoother and tasty…and sadly...” Read full tasting note
“This was a free sample included in my Christmas order from Mandala Tea. Thank you, Garret! It is tea party day! We didn’t have a tea party last week since it was...” Read full tasting note
“This was a very generously sized sample Garret managed to throw in somehow at my request in the midst of holiday madness. Mandala’s customer service is top notch! This has all those malty...” Read full tasting note
Black tea lovers, rejoice! This spring-picked, expertly processed black tea is sure to please! A great morning tea with a strong body and light sweetness. Amazing flavor regardless of the strength of your brew. The perfect base for any chai recipe. Many customers enjoy this with milk and sugar. Up to you!
Black tea is produced by fully oxidizing a tea leaf once it has been picked. It is a heartier tea and should be steeped with higher temperature water. You will likely enjoy doing only a few longer steepings, but black tea can be prepared Gong Fu style.
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Another awesome surprise from Dexter3657!
This one I may prefer over the Gaba. They are both great black teas, but this one is not quite as thick tasting. Perhaps that’s just due to the shorter steep time. This one has all the aspects of black tea I love. The subtle sweetness and smooth taste.
Thanks to Terri HarpLady for the generous sample of this! I got to try it in both Western and Gong Fu styles, with some left over.
Brewed Western style (3.3g/8oz./208F/10 sec. rinse/1 min. pause, then 1/2/3/4/5 minutes), I smelled cocoa powder and tasted wonderful spice notes accompanied by a stimulating citrus essence that felt lively on the tongue in the first two steeps. The later steeps brought similar, although muted, tastes along with just a hint of Meyer lemon in the flavor.
Next I tried Gong Fu style (5g/100 ml/208F/15 sec. rinse/1 min. pause, then 15/15/20/25/30/45/60/80/105 seconds). A honey and lemon aroma coupled with a strong note of Meyer lemon dominated the first steep, which came across as being quite tasty. The middle steeps saw a shifting interplay of spices, citrus liveliness on the tongue and sweetness which were very enjoyable. The last couple of steeps saw an increase in the spice, but not to an objectionable level.
Of the two methods, I thought the Gong Fu preparation allowed this tea to show more layers of flavor, but if I were in a hurry I would not hesitate to steep it Western.
I’m just beginning my exploration of Chinese black teas so I’m not sure where this would rank in terms of other well known ones. Overall, however, it’s a very nice tea.