Thanks for the sample, Janelle!
I really like this, which is annoying. It’s not one I would keep in stock all the time, but I’d probably grab an ounce of it or so around winter time if I had the option. The dry leaf smelled the same as all of my samples now do, and the resulting liquor when brewed has a really distinct fruity sort of smell, so I was worried that this had been contaminated, but I needn’t have worried. This is really lovely. The chocolate note is present mostly at the front of the sip, and the chilli kick – the perfect heat for me – a lovely warming presence in the background, probably verging on the ‘moderate’ side of things but still mild enough that those not keen on spice could still enjoy this tea. But what really shines is the Sansia Black; it is absolutely beautiful and I’m kicking myself that I never tried it unadorned when I had the chance. Had I tried this tea back when Butiki was open I know I would have bought some of it. The distinct leafhopper-bitten honey note is super intense and prominent, followed up by a fruity note which I could definitely describe as cherry mixing soooo well with the chocolate flavour. There’s a thick, malty breadiness to it which makes me think of a chocolate bread, not one of those really sweet dessert-type ones but an actual loaf of bread with cocoa in it. I think that the Sansia must have a natural chocolate note because the flavours seem to mesh together so naturally that if it weren’t for the chilli (which is clearly not a part of the natural tea) I might be tricked into thinking that I was drinking the most magical elixir of a straight tea ever discovered. The best part of all is that I brewed this for four minutes at boiling and there isn’t even the beginnings of a hint of astringency! I added half a sugar which intensified all of the flavours, and now it feels like something really special. Dammit, Stacy, why you gotta be so good for?