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This was one of the teas that I got from Ost’s Stash Sale! She had a few of Capital Teas in small sizes, so I got all three, since I could not decide on which one to get.
I have a couple more Ceylon teas in my cupboard that I have yet to try. I decided to try them all in the next few days to compare and contrast the flavor profiles. I have also been reading up on the history of the region to get some insight. I love doing mini research projects on tea!
Lucky for me that Ost did not like this! It’s my first time trying anything that Capital Tea has to offer, and I like where this is going. I managed to get three good infusions in my Camellia Sinensis porcelain-lined travel tumbler. The dry leaf is black-brown, with short, thin, twisted leaves. I smelled the ho hum woody-ness and malt. But when I brewed this tea up, I got a sweet nectar of pure honey, fresh and ripe stone fruits, with the lightest hint of milk chocolate. I had to make sure that I did not put any sweetener in my mug before steeping!
If you are someone who wants to try many different estate teas from a wide range of areas, give this one a go and check out capital tea! I am really going to have to look up their teas now :D

Flavors: Cherry, Chocolate, Honey, Stonefruit

Preparation
205 °F / 96 °C 3 min, 45 sec 3 g 10 OZ / 300 ML

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Bio

I dream in tea.

My name is Maddi. I like to take boiling hot showers and meditate in my closet. I think and talk about tea so much that it has become a punchline of sorts with my family and coworkers. Besides my unhealthy obsession with the drink that gives me life, I do yoga frequently, I make green smoothies out of any vegetables and fruit in the nearest vicinity, I am obsessed with Korean Dramas, I run as a form of moving meditation, and play video games with my easygoing and forgiving boyfriend. I used to cook for a living, and I almost always eat at least one waffle a day.

Favorite types of teas:
Aged Oolongs hold my heart. Sneaking their way in are Korean Greens. Roasted oolongs and I are not on speaking terms as of late. Black teas of all types, but especially Fujian and some Yunnan are nice indulgences more often than not. I know and love Japanese greens more than any kind, while Chinese greens bore me. Certain White teas thrill me, but most have me changing the channel. I love using my Yerba Mate gourd, we have become steadfast amigos. Puerh and I are still getting to know each other, and while sheng is playing hard to get, shou is there to hold my hand when no one is looking. I sometimes make my own functional herbal blends, and if there is a hell, it is filled with Rooibos. Above all else, direct – trade tea is my favorite.

LEAST Favorite Flavors/Flavorings
Hibscus
Lavender
Herbs, if they are out of place (I’m talking to you, thyme)
Strong Bergamot
Berries
Chocolate (added flavorings)
Cloves/strong cinnamon
Nuts

MOST Adored Flavor Profiles
Smokey
Floral
Coconut
Majority of chai
Caramel
Vanilla
Grassy/Vegetal
Earthy
Citrus
Stone fruit/melon

“Tea is naught but this:
First you heat the water.
Then you make the tea.
Then you drink it properly.
That is all you need to know.”
- Sen No Riyku

Location

Denver sometimes, Las Vegas some other times

Website

http://sororiteasisters.com/a...

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