The twisty leaves are absolutely gorgeous, brewing into a golden-brown cup. I’m used to brewing Ceylons (and blacks in general) at higher temperatures, but the kid gloves treatment here gave me a really wonderful cup bursting with flavor without any of that underbrewed weakness that sometimes comes from lower temperatures. This is a really nice, bright Ceylon without any hints of tannic bitterness. There is almost a caramelized undertone of juicy sweetness; the mouthfeel was almost like a nice fruit tea but without any fruit if that makes any sense. This is gonna be really great come winter; the sweet aftertaste reminds me of cocoa just a tiny bit, or spiced apple cider- it’s warming, even when the tea’s at a nice drinkable temperature.

Also, it goes crazy good with French Vanilla ice cream. Like, seriously crazy good.

Flavors: Burnt Sugar, Caramel, Malt

185 °F / 85 °C 3 min, 0 sec 1 tsp 8 OZ / 236 ML

Login or sign up to leave a comment.

People who liked this

Login or sign up to leave a comment.



I’m a 24-year old grad student who’s been drinking tea since I was itty bitty and having tea parties with my grandmother. Got serious about it my freshman year of college and have been exploring the wide world of loose-leaf ever since!

I like pretty much anything, really, except for blends that are super heavy on the sugar. The only thing I’ve ever truly hated was Teavana’s JavaVana Maté. As Scary Terry so famously said, these halves don’t belong together.

My ratings are pretty arbitrary. Anything above an 80 I like enough that I’d probably buy it again at some point after I run out; anything above 90 basically gets an A. Anything under 70 and I probably didn’t like it too much.


Chicago, IL



Following These People

Moderator Tools

Mark as Spammer