509 Tasting Notes
So I picked up my sample black tea packet to review for the Toronto Tea Festival 2018. I noted that two of the teas in the packet will be heavy on bergamot as if to purposely torment our Sil. Hopefully, the others will make up for it.This is the first of the teas that I am trying and this is my first cup of this.
The dry leaf is a bit on the green side. After steeping, the first few sips were a bit on the green side too, with a richer muscatel coming through as the tea begins to cool. Still, the sip is a bit drying in the mouth.
I too am missing the promised malt and cinnamon. Nope, not there.
I’ll be steeping subsequent cups at a lower temperature and will withhold rating till then. I am hoping that the drying aspect disappears altogether with the cooler steep. Let’s see.
Drinking this straight up and unsweetened. It appeared to be just rooibos in the dry leaf that I had captured in my spoon, but after steeping, I am finding banana and chocolate in every sip. Sweet but nicely so. Certainly from era before DTs decided to stevia everything to death. Lovely.
Raising my rating up a notch or two.
When I started drinking this with real cream added, I discovered a whole new world of carrot cake and intricate interwoven spice deliciousness with the added cream element.
Sadly, this has been sipped down as once I found this deliciousness, I had to continue going with it until it was gone.I continued to carry the empty tea packet with me as a reminder to post and testify to the delight that I had discovered. With cream, this was a solid 100. Maybe more.
Beautiful golden mossy leaf.
I am steeping western style, my own variation of it.
Initially, the steeped tea felt a bit one dimensional, but as it cooled a bit, the maltiness and caramel and cocoa and breadiness came out in full. Lovely, just lovely. A very enjoyable cup. I look forward to the next one.
Third steep of caramel and sweet potato goodness and the tea is still going. It just might make a fourth steep flavourful enough to enjoy.
Thank you, teabento, for the sample of this engaging tea.
Flavors: Baked Bread, Caramel, Cocoa
This, btw, is the Spring 2016 harvest I am talking about. I hesitate to make yet another heading though maybe I should.
I very much enjoy this. caveat—> If I do not drink it around the same time as the Classic version.The Imperial Grade adds that astringent catch in the back of the throat that the Classic version does not have.
I steep both at a lower temperature to maximize the chocolatey malt deliciousness.