I decided to crack open my sample of this today and made one big pot long steep (+3min steep) and one little glass pot steep (15sec).
15sec is light and smooth, but on the bright and sweet side. My roommate tried some and asked if I added a little sugar to it. Big pot has a thicker flavour, and yielded honey nectar syrup. I don’t really pick up any spices from either session but long steep has something musky about it that may be reminiscent of cloves.
For me this is a very sweet tea. Maybe that changes in later steeps, but I won’t find out until later tonight.
Preparation
Comments
…and I just realized that almost all the “good” black teas in my book taste like alcohol!
Darjeelings = Champagne
Keemun = Whiskey
Assam = Bourbon
Comes from Oregon…I’ll have to review it…but Happy Luckys Tea House in Fort Collins has a few pounds for sale (might be on the website.. www.happyluckys.com don’t know though). Not ‘flavored’
but ‘aged’ in the bourbon barrel until all that yum gets infused into the puerh. Pretty kickin!
Oh wow, I wouldn’t have thought that this one would be that sweet.
Yes it has a honey quality…not dark honey though. The sweetness is cocoa cream to me.
I love Dian Hongs. A good one can taste like mead.
…and I just realized that almost all the “good” black teas in my book taste like alcohol!
Darjeelings = Champagne
Keemun = Whiskey
Assam = Bourbon
I have a puerh that was aged in a bourbon barrel and it’s crazy good!
OMG Bonnie…bourbon barrel puerh??? That DOES sound amazing.
Comes from Oregon…I’ll have to review it…but Happy Luckys Tea House in Fort Collins has a few pounds for sale (might be on the website.. www.happyluckys.com don’t know though). Not ‘flavored’
but ‘aged’ in the bourbon barrel until all that yum gets infused into the puerh. Pretty kickin!