This makes a very pleasant cup of tea at its best. I get a good balance of a proper tea flavour and a ‘mild bite’ (if that makes sense) of something like orange or orange peel, a touch of fresh, sweet hay and, underneath, the tiniest perfume or flowery hint.
I say ‘at its best’ in this case because I’m finding it the devil’s own job to make a decent mug of tea with it. Making it exactly the same way twice doesn’t seem to necessarily mean identical cups of tea, and neither does increasing the amount of tea or length of brewing time seem to necessarily mean increasing the flavours. One of my best brews was one heaped teaspoon to the pot, steeped for two and a half minutes, but the next time I did that I found it bland and flavourless.
When I get it right it strikes me as a quite ‘delicate and refined’ tea (it makes me feel a little guilty about my mugs, feeling it really belongs with delicate cups and saucers – and probably with the company of elegant ladies in hats) and I suspect that my tastebuds are not always in the right mood to receive it. Also, I’ve found I can’t pile in the sweeteners as I normally do; it really demands I use less to appreciate it properly.
So, an excellent tea at its best, but I suspect this one is demanding I give it special treatment – keep it well away from mealtimes and sit down with it and give it my full attention – just sit and ‘savour it’, as it were (and buy some cups and saucers!).