85

4.5 tsp for 1L water @85C, steeped 3 minutes.

Dry leaf: lots of big, unfurled leaves, light and dark green, plus bits of dried fruit and some red and white blossoms (pomegranate and sunflower). Strong scent of papaya that sort of resembles peach. Sort of.

Wet leaf: dark green, slightly less-scented.

Liquor: bronze. Dark for a white tea.

So the dried fruit is mango, papaya, and pineapple coated in sugar and citric acid. There’s also “natural flavours.” Don’t be frightened off — this one works. The scent is a bit strong on the first steep and may lessen on a second. Lots of peach-like taste, though I can tell it’s not peaches. Decent white-tea taste as well, with lots of tea oils released into the water. Very nice mouth-feel.

While this is not a tea I’d want every day, it does deliver a peachy aroma and taste, and the flavouring does not overpower the white tea.

I’ve had this tea before and steeped it too long then. Treat this one delicately, no warmer than 85C on the water and a short steep, and you should get a pleasantly peachy white tea. With hotter water or a long steep time, this blend can get bitter fast.

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Writer and tea fiend. Author of CONSTANT NOBODY, THIS MARLOWE, DELUDED YOUR SAILORS, SKY WAVES, DOUBLE-BLIND, and THE SHADOW SIDE OF GRACE.

I prefer straight teas but will try almost anything … so long as it’s not tainted with hibiscus. I loathe hibiscus.

Floral oolong and complex black teas are my favourites.

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St John’s, Newfoundland, Canada

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