Linda Wild Send Message

I picked up 100g of this as I’d noticed that many award winning breakfast teas (i.e. Thompson/Punjana) use Kenya tea in their blends. Thought I’d try a Kenyan straight up. I was encouraged to see it was a CTC as I like my tea northern England strong. Well shiver me timbers, this doesn’t disappoint for strength, but there are many qualities in this tea I dislike intensely. I too felt maybe I’d brewed it too long (despite the 4-7 minute brew time Davids sets). I tried it twice. First time 1.5 tsp at 2 minutes and then 2.5 tsp at a little over 6 minutes. (Davids says brew 4-7 minutes). The only taste difference was the longer brewing brought out massive astringency and an overall very assertive experience. I do get that honey taste, a strong honey. This tea has a good nose, and I was expecting the tea of my life. I really wanted to be wowed, but not to be. I agree with David’s assessment of “dirt” and earthy in the tasting notes, but startlingly I’m getting a taste reminiscent of how cow dung smells. Maybe that is used as a fertilizer at the plantation? Someone else noted the missing “malt” flavour and I agree with that. I would have thought for sure “malt” would be what this tea brings to a breakfast blend, but not this. Possibly a talented tea blender could use this in a breakfast mix. Not pleasant straight up. Having said that, I will try again, brewing 1.5 tsp for 3 minutes (instead of2.5 for 6, however the shorter brew time with less tea that I tried first resulted in the “dung-y” taste so not holding out much hope. Still – intriguing tea.