Just got to trying this w2t club offering. I think it was pretty tasty. The dry leaf had a raisin and malty aroma with a slight hint of chocolate. After a rinse, they smelled mostly malty and fruity.
Thankfully, I enjoyed this tea a lot more than the last w2t hong I tried. It started out sweet and malty with a slight hint of caramel. The next few steeps got stronger quickly, and picked up a pleasant chocolate note on the finish. The tea continued much the same for a few steeps before it started to drop off around steep 6. I still got a few more nice steeps out of it before I declared it dead.
I think the fact that I’m so behind on teaclub drinking is because of those two months in the spring/early summer that were back-to-back black tea. It’s really not my favorite category of tea, though most from the teaclub have been enjoyable. I have to decide now whether I want to keep this tea around and see what happens to a caked hong over the next few years or swap it off. I’m leaning towards swapping it. I know a few teafriends who are pretty hyped about this tea, so I might try to exchange it for something I more readily grab to toss in my gaiwan, like some sheng puerh. Definitely recommend this one if you’re a black tea fan, though!
Flavors: Caramel, Chocolate, Fruity, Malt
I’d be interested, though I’m not sure what all you would want from me. I have a bunch of sheng samples I barely drink, a Shui Xian and Milan Dan Cong from Berryleb, and a few other oolongs.