2 tsp for 150ml; finum basket in ceramic mug

A unique tea for the black tea that I currently drink regularly, which for whatever reason has been more Ceylon-oriented. I always look forward to pulling this one out.

Used to always brew this in a western style—not a huge leaf:water, boiling water, multi-minute steep—but upon finding that it holds a second steep well even then, I’ve been playing around with other styles. Lower temperatures and higher leaf:water yields some interesting results. This time I’m going in between a bit …

01 (50s; 200F): Infused leaves have a fantastic scent. Feeling the sandalwood mentioned in Upton’s description, plus sweet berry (near-floral?) and a touch of deeper wood. The liquor has a more reserved nose, more on the berry tip than the wood, though that’s starting to come through as it cools.

Nice amount of astringency for me, and nice finish, but in the mouth it’s not as exciting as it has been in the past. Definitely remember the “bass notes” mentioned by gmathis transferring to the flavor—this has the potential to be a wonderfully hefty tea.

02 (2m50s; 212F): Decided to up the time and temp. A little too long I think. Less complex infused leaf smell, much more darjeeling-like. Again, good astringency and a different, but still enjoyable finish. A bit of spice in the mouth, with a suggestion of acidity. Also a hint of bitterness which doesn’t seem to serve this tea well. Good body.

More work to be done with this one …

Preparation
205 °F / 96 °C 1 min, 0 sec

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