Thank you, Alistair! I’ve been looking at this one for a while and glad to try it. I went with 2 minutes Western in my gaiwan with 194 F and an eyeballed amount of leaves. I used between 3-4 grams of the wiry leaves and got five brews out.
The first steep was the best, and the blackberry notes were thick and sweet followed by the greenwood honey aftertaste Rasseru mentioned, or the spiciness that Alistair described. It made me think of a few blackberry sage flavored teas I’ve had before, only it was not as malty. I could even think of the blackberry sage chocolate bars I used to hoard. The notes did not change too much in the later steeps. The blackberry-spice flavor got lighter, but the texture remained.
As prominent as the notes are, they were very balanced you could still tell that this was a black tea. It reminded me more of a Alishan black tea I’ve had before. I’m also glad that it was not as brisk or astringent as a Taiwan Assam. One review on What-Cha’s website even described it as soft, and it is on the softer side for black teas.
I would probably get this again in a 50 gram amount if I had the option of it again. If only I did not already have a lot of tea. I think this tea is good for general audiences- it has enough complexity for people to like it for notes, but it’s also easy to drink as a black tea on its own. It might be too light for cream and sugar, but I’d have to try that to be certain. I’d still prefer this straight gong fu or western. I’ll write more later.
Flavors: Blackberry, Honey, Sage, Sweet, Thick