Here is yet another example of a fascinating Taiwanese black tea. Apart from substantial complexity, its main selling point is the very thick and creamy texture.
The tea is very aromatic with notes of muscovado sugar, cookies, forest floor, and spruce noticeable right away. In the preheated gaiwan, these are complemented by caramel, soy sauce and beef broth; while the wet leaves smell of eucalyptus, milk, egg shells, and moss.
While the tea is flavourful, it is not necessarily my favourite taste profile. It is super smooth, mineral and quite woody. There is a burned meat bitterness and not that much sweetness. Specific flavours include coffee, brown sugar, candle, egg yolk, cranberries, and porter ale.
The tea has a dry finish with no astringency and an interesting residual mouthfeel. The aftertaste is a bit more sweet and flowery, with a hint of cardamom to it.
Flavors: Beeswax, Broth, Brown Sugar, Caramel, Cardamom, Coffee, Cookie, Cranberry, Egg, Eucalyptus, Flowers, Forest Floor, Milk, Mineral, Moss, Soy Sauce, Woody
