Finally, the last tea from a generous swap with Martin.
January and early February goofed me. I thought it was spring out here on the west coast. But no, it’s clearly late winter. It snowed on the mountain but not here in the valley. I’ve seen more hail than ever, which is always cool. And double rainbows – 3 in the past few days alone. I probably should’ve drank this tea in November or December considering the holiday spice profile but no, it was waiting for winter’s second wind.
This tea has a mellow but rich candle-like aroma. Woody-coppery (to me) basic Ceylon black tea character, light to medium in body, turns bitterish as it cools. I get a spice profile that’s so rounded that the only thing that stands out ever so slightly is clove. That spice is mixed with a deep but mellow morello and sweet (not artificial red ice cream topper) maraschino cherry combination. I’m getting a darkish, fruity gingerbread kind of vibe. The aromas don’t separate on the palate and they linger, which is nice.
Thanks for this warmer from the Gingerbread Museum in Poland, Martin :)
Flavors: Astringent, Cherry, Chocolate, Clove, Fruity, Ginger, Malt, Maraschino, Metallic, Round, Spices, Sweet, Wood