I wouldn’t say this is a complex tea, but I think it’s very good. I used about 5 g for 120 ml gaiwan, and just under boiling water. The dry leaves are very dark and crisp. Beautiful and intact. I steeped with fairly short infusions, starting with 5 seconds and ending with about 20 seconds.

The aroma mostly consists of a light cinnamon, deeper notes of caramel (especially the gaiwan lid and dry cup), and possibly toasted almonds. The flavor has a touch of caramel and maybe a sweet and slightly savory baked scone. After swallowing, the flavors can be sensed again when exhaling, and there is a nice light lingering astringency on the middle of the tongue. I think these flavors can be found in about five steepings, and it gets more astringent with more, longer infusions. I tend to get a very calming effect from this tea. The brewed leaves are a deep red/reddish-brown color.

Even though the tea is not extremely complex, the notes it does have are all good and balanced making for a satisfying daily drinker. I would consider having this tea in my stock at all times so it’s always an option.

Flavors: Almond, Caramel, Cinnamon, Roasted Nuts, Sweet

195 °F / 90 °C 0 min, 15 sec 5 g 4 OZ / 120 ML

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