I didn’t have much time to savour today… but overall, I was pleased! not thrilled mind you. The black tea, though light, comes out first, but I get the impression that the Lychee, which I get in the aftertaste and background, would be more present with some extra sugar. I added agave, but only a few drops. Even still, it is very refreshing and not at all astringent (yay!)
I’m curious as to what I can find in this tea when I play with the sugar/concentration/steep time etc. I’m at work so have no control over the water temp. I don’t think it is at boiling when it comes out of the tap/coffee maker. Such a shame… I wish the David’s was closer to my work so I could have a proper cuppa more often.
Anyhow, I’m hoping I can up this rating next time :)
Maybe I will even add some milk. Daring, I know… (that was sarcasm btw. I’m so funny… haha not… )
Lychee Black Tea
Lychee Black Tea is made from Black Tea which has been scented with lychee peels. Lychee or lichee is a sweet tropical fruit that is popular in Asia. When preparing and drinking this tea, one is instantly amazed with its strong pleasantly sweet fruity aroma. When brewed the tea has a reddish brown hue and a light sweet honey-like taste. Lychee Black Tea makes an excellent ice tea and can be served with sugar and/or cream. With sugar and milk, it is commonly used to make the popular Taiwanese Boba, tapioca, or bubble tea drinks. The water used to steep this tea should be at the boiling point, 212°F (100°C). Use about 2 teaspoons (3 grams) of tea leaves for about every 5 ounces (150 milliliters) of water. A steeping time of about 3-5 minutes with more or less time is recommended depending on the desired concentration.
