Spring 2018 harvest
This tea feels like summer in this region of California, maybe an hour north at a friend’s place in Hopland where it’s hotter and drier. Early afternoon, sitting in the shade of a large, gnarled oak, looking out from the mountainside, the remnants of a recent grass fire on the mountain opposite, sun-scorched fragrant wood and crunchy oak leaves lying in the dry grasses at my feet.
A full, slick body with light honeyed pear sweetness carried on the breeze. Almost floral with hints of citrus blossoms. Hops and grapefruit zest, mineral water, hints of muscatel and woody almonds from the vineyards and plantations in the valley below. Aftertaste is smokey-savory, at first paired with florals that later turn fruity. Kind of like grilled pork with a blackened peach glaze.
The tea is a bit drying but leaves a thick, oily coating on the tongue. Pleasant menthol cooling in mouth and chest. Spicy in a woody way. Clean and cleansing. It’s a beautiful tea.
Flavors: Almond, Butter, Citrus Zest, Dry Grass, Grapefruit, Grilled Food, Herbs, Honey, Hops, Meat, Menthol, Mineral, Muscatel, Orange Blossom, Peach, Pear, Smoke, Spicy, Tannin, Thick, Wood