I added this tea to my massive TTC order because I was intrigued by the stonefruit and citrus notes they described. They also mentioned that they made Bai Hao, one of my favourite teas, from this cultivar. The first time I made this tea, I accidentally steeped it like an oolong (25/20/25/30, etc.) because it was early in the morning and my brain wasn’t fully online. This time, I steeped 6 g of leaf in a 120 ml teapot at 195F for 10, 12, 15, 18, 20, 25, 30, 40, 50, 60, 90, 120, and 240 seconds.
Dry, these long, dark leaves smell like honey, raisins, apples, and peaches. The first steep reveals the typical notes of cinnamon and sassafras found in Taiwan black tea, along with raisins, honey, malt, apple, tannin, and a hint of peach. There’s a good balance of tangy peach/apricot/raisin and honey in steep two, plus that sassafras note. The third steep leans more heavily toward apricots and peaches, and the citrus makes a welcome appearance. Cream, wood, and malt become more noticeable in the next couple steeps, though the other flavours are still strong. By steep seven, the citrus and stonefruit are almost gone, leaving raisins, malt, sassafras, wood, earth, and tannins.
While it is not mind-blowing, this is a very drinkable black tea that has many of the flavours I enjoy. I’m getting a bit tired of its amorphous raisin/stonefruit/tangy profile since I’ve had a lot of teas featuring it recently, but that’s more my fault than the tea’s. I’ll have no issue finishing my remaining 15 g and recommend it for those looking for an easy-drinking experience.
Flavors: Apple, Apricot, Cinnamon, Citrus, Cream, Earth, Honey, Malt, Peach, Raisins, Sarsaparilla, Tangy, Tannin, Wood