Finally finishing this sample from ages ago that has been tucked away! Today I’m noticing a tiny bit of malt with chocolate and caramel flavors that are a little stronger. This is reminding me of a couple other French caramel/chocolate teas like Palais’s Toffee and MF’s Wedding Imperial, but with softer notes and no bitterness. I added a touch of sugar and it seems to have made it a bit bland! How is that possible?! I’m still not able to pick up the hazelnut notes, but I could have sworn I tasted a touch of mint in the after taste. I steeped it a little hotter than suggested because I was guessing on the C to F conversions. I really need to learn the metric system! US public schools… you have failed me again!
This is a tea that I’d gladly cross paths with again someday!
