Ancient Forest

OMG this tea is incredible. I got distracted and steeped for 6 minutes. It was really, really dark, so I added a bit of milk (which I don’t usually do). I’m not sure my palate is refined enough to detect all of the different tastes that came through, but I can say the flavors are deep and varied. Very smooth and naturally sweet — not a hint of bitterness. I did a second steep for 4 minutes and drank without milk. Still sooo good. I think I’ve found my new breakfast tea. So far, the first two I’ve tried from my Zhi Tea purchase have been amazing. Can’t wait to try the others.

Notes:
I love this tea! It’s roasty and complex w/ just enough tannins and body to let you know it is a black while maintaining its smooth character.

You get a nice caramel nose off the leaves and from the liqueur itself. But, it isn’t just caramel, it’s a complex roasted (not burnt) caramel. The tea starts malty and ends with a pleasant note which I can only liken to a sweet and sour sauce; but in reality that description fails.

You must use at least 1 tsp / 6 oz (a standard cup is 8 oz) or your tea will be watery. Some people may prefer 4-5 minute steeping times.

My only complaint is a light peppery taste I get from the tip of my tongue when drinking this tea. I don’t think it’s a bad thing – I have had good teas with this characteristic – but I tend to dislike this sensation in anything from tea to beer.

If you are ever in Austin be sure to visit the shop. The owner is super friendly and will gladly share a cup and conversation.

Method:

1. Heated 24 oz water in tea kettle until bubbling but not boiling
2. Temp checked w/ kitchen thermo: 192 F
3. Dropped 4 tsp leaf inside kettle and covered
4. Filled tea pot with warm water from sink
5. @3 min emptied tea pot of water and filled with tea (used mesh basket to catch leaves)

The description of this tea by Zhi Tea intrigued me enough that I was forced to order a sample. Forced! ‘Ancient Forest’ sounds so mysterious and mystical, doesn’t it? On top of that, this organic tea is from Vietnam; I can’t ever remember having a Vietnamese tea. The setup is for something truly exciting and magical.

Upon sticking my nose in the bag, the dry leaf reminds me right away of a keemun with a dark-forest-like scent and a hint of smoke. The wet leaf and liquor scents similarly don’t diverge much from a typical keemun. This rich amber brew tastes very average. It’s medium bodied, but unfortunately not all that flavorful. Some of the tastes that are typical with a keemun, seem a little washed out. I’ve brewed several small pots with differing tea to water ratios and have gotten the same results each time. The flavors are lacking. It doesn’t have much pop to it, and to be frank, is kind of a bore to drink. There is a slight caramel-note to it, but it’s slight. There is some astringency and the aftertaste leaves a peppery-note on the tip of the tongue. So much for the magic.

While this tea has a good story and comes from a unique locale, it is really just something middle-of-the-road. It’s drinkable, yet totally uninteresting and unmagical. And after the big build-up, I’m left feeling somewhat let-down.

Maybe, I should experiment with longer steeps, but at the recommended 3-4 minutes, this does nothing for me. It just tastes…dead. I was hoping for something similar to the glorious Ancient Tong Mu at Postcard Teas, but this one to me is like a black void. If I get any better results, I’ll change my post.