It is a black tea from Yunnan, China, meaning that there are a few delightful gold fuzzy leaves. Since I was brewing this in my gaiwan I ignored the instructions and used my usual technique for brewing Yunnan Black/Red teas (195, 30 seconds and add 30 for each steep). The aroma of the dry leaves is a mix of pine resin, pepper, stewed cherries, and an aged oak cask. It smells like fruit, scotch, and smoke-less Lapsang Souchong. What an unusual tea!
Brewing the tea brings out more of the woody quality with the oak/scotch aroma and pine resin aroma being at the forefront. There is still a hint of fruit sweetness, but it is more an afterthought. The liquid is pine smoke and molasses.
This tea is brisk and strong! Breakfast blend is a perfect description because I am certainly awake now. The taste is a blend of molasses, pine resin, oak wood, and lastly honey. For all this tea’s strength, it is not bitter or unpleasant, it is sweet and intense.
The second steep, I have gone from awake to vibrating so fast that I have torn a small hole in reality. That is the mark of a good breakfast tea. The taste is very brisk, though not nearly as sweet. This steep has a bit of smoke and pine resin. There is a midtaste of molasses and a finish of pepper.
For blog and photos: http://ramblingbutterflythoughts.blogspot.com/2014/06/simple-loose-leaf-june-subscription-box.html
Flavors: Molasses, Pepper, Pine, Smoke
