I purchased this tea for use in masala chai off of the recommendation of Alistair of What-Cha. It has been great for that. This morning, rather than my typical Yunnan black, I had a hankering for a malty, deep black tea. I remembered I had this on my shelf and tossed a big pinch into my gaiwan. Hitting the leaves with hot water released a plume of malty sweetness. The brew is a deep golden red color that is smooth with deep malty flavor, some sweetness, and almost no astrigency or bitterness. For me, this morning, this tea is hitting the spot.

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