From the aroma I was expecting more fruit and spice than malt and chocolate, but upon tasting the smoothness is definitely chocolate. Very flavorful, but a bit harsh plain. A dash of milk improves it, bringing out the chocolate even more, and a bit of that fruit I smelled. I’m still not getting anything that I’d call malt, none of the rich bakeyness of an assam, but judging from Fujian Baroque and this? I love me some chinese breakfast teas.
A second steep at 5 minutes is smooth enough to drink plain, but visibly weaker (copper, rather than the dark red color of the first), so I wouldn’t expect a third out of these leaves.
Preparation
205 °F / 96 °C
3 min, 45 sec
