264 Tasting Notes
This tea is so delicious.
I’m steeping some up at work and all I can think of is caramel brownies with some TGY creaminess/florals (Currently on steep number two). There is a definite BRR stone texture to this tea.
Crazy business. It’s a taste mixture of a spring TGY oolong, roasted Wuyi, and Laoshan black.
It will be a sad day when I have my final packet of this.
Edit I did not read the description of this tea until after I posted the note. Crazy… it really is a hybrid of all three teas essentially. I’m impressed with my tongue at the moment haha
This tea was a nice black that definitely was a mix between black and oolong. There was lovely roasty notes characteristic of an oolong, but nicely balanced with a malty sparkly black tea taste.
I definitely pick up on malty cacao with jasmine and a buttery zing I associate with avocado.
It is a lovely tea and I am glad I got the opportunity to try it
I don’t think this is my kind of black tea. Better yet, I don’t think Yunnans and I get along so well.
I love a strong cocoa malt black tea. This has none of that of course, but I keep wanting it to. It’s very smooth and oily – coconut olive oil type oily….not what I would expect or relate to a black tea.
Maybe I need a few more rounds with this. I still have an ounce left so we have some time to get to know each other more. I’m still a skeptic though.
This tea is absolutely wonderful.
Lychee is one of my favourite fruits and It was masterfully captured. I really appreciated the black tea they went with for this ball… I was really unsure how it would go with the lychee taste, but I really loved the malty black tea.
I only wish I stocked up :’(