Bumping the rating up slightly. The pekoes from Plucky Farm are quickly becoming a favorite of mine. Fuss-free and rich on flavor. And this one tastes particularly brown sugary.
A unique tea processed in the homes of estate workers, once called “stolen tea” because workers would take the tea from the estates for personal consumption. It is now named after the “vangedi”, a stone mortar used to grind the tea leaves. The leaves are ground by hand, oxidized, and fired, creating a strong, flavorful black tea. The sweet malt and citrus notes are a classic profile for afternoon tea.
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