Received as a free sample from Upton, thought I would give this a whirl.
I initially brewed this up as a breakfast tea in my 6 cup Chatsford teapot – served in a bone china tea cup:
The dry leaf aroma is malty with subtle floral and stone-fruit notes as well.
Tawny-copper liquid while clean is not especially aromatic, though there are some low biscuit notes and hints of putty. The wet leaves are somewhat vegetal, though not unpleasantly so.
Moderate malt character on the palate along with a light (pink?) peppercorn note – faintly floral and spicy with a very smooth finish. Hints of marconi almonds or biscotti as well.
Infusing the tea for an additional 4 minutes leads to a darker more reddish liquor. The tea is increasingly brisk, and while not especially bitter, the tannins make themselves known in the finish. Takes milk fairly well – all in all a decent morning cup, more refined but also less robust than a comparable Assam or Kenyan tea perhaps.