Smells like Medjool dates, freshly cut wood and molasses. Tastes savory-sweet like ginseng and licorice root, but the best part is the unmistakably brisk, malty taste of . . . red (aka black) tea. A very clean tea taste constitutes the base of the flavor profile and remains in the aftertaste along with notes of marinated steak and dried roses. Yup.
2010 Yixing Red - Selected Grade
Black Tea by The Mandarin's Tea Room
A light bodied, red tea harvested in late April to earl May.
Dry Leaf Aroma: Cocoa husks and roasted almonds
Wet Leaf Aroma: Sweet and savorye
Body: The first delicate sip introduces sultry, lily notes balanced with a brisk aftertaste. Deeper tannin notes follow subsequent steeps and water the mouth like a well aged burgundy. By the fourth infusion, a pleasant maltiness balances the soft textures. The bottom of the cup fragrance carries the sweetness of old fashioned marshmallows and rose.
Finish: Bracing with a touch of dried mint
Qi: Warming
