I’m wistfully savouring the last of this tea, regretting that I didn’t buy a kilo of it. Since there was a little more than an average session’s worth but not enough for two, I put about 7 g of leaf in my 120 ml teapot. I steeped it at 195F for 20, 10, 20, 25, 30, 40, 50, 60, 90, 120, and 240 seconds.
This tea is sweet, rich, and balanced. I get notes of barley sugar, honey, flowers, caramel, chestnuts, cranberries, malt, and wood. There’s a bit of astringency, especially since I stuffed so much tea in the pot, but it doesn’t detract from the deliciousness. By the third steep, notes of orange blossom, citrus, and a bit of cocoa show up, and walnut skin appears in the aftertaste.
For the next few steeps, the chestnut, honey, and fruity tartness are dominant. Even when it starts to fade, it does it elegantly, without the bitter mineral taste that later infusions of black teas seem to have.
No question, this is the best black tea I’ve had in 2017.
Flavors: Caramel, Chestnut, Citrus, Cocoa, Cranberry, Floral, Honey, Malt, Orange Blossom, Roasted Barley, Tart, Walnut