I really wish there was good tea education in this country! I am having this tea again this morning, and I am struck by an umami note (like tomato skin) in this tea. I’m really curious as to what cultivar is used to make this tea, or if this element comes from the processing. There have been at least a couple of TTC teas I feel like have this strong umami quality that I don’t usually get from a black tea. I love it, though. It’s a much better way of giving a tea a little more body than astringency or than smokiness.
On the TTC website, they mention at least one cultivar, T-20, used to make this tea. Does anyone know of any sites that might help educate me regarding tea cultivars?