Oh, here we go. Last time around, I made this with boiling water and steeped for 4 minutes. This attempt, 90C and 5 minutes. The scent of the tea is completely different this time – yesterday I wondered why everyone was talking about coconut, when the body was all malt… but now it’s like getting into the car in summer and realizing you’ve forgotten a half-eaten Bounty on the dashboard. Not that I would ever.
It’s a little too hot, still, but I find myself spooning it into my mouth nonetheless, because it’s so good. The note of malt that was so overpowering last time now mingles nicely with the sweet, caramelly coconut and balances it out very well.
Yesterday the aftertaste was the main payoff, but now it’s a sweet ride all the way from the preliminary cupnose. It’s hard to stop sniffing.
This is done well, and I’m excited to try DT. I definitely want to sample one of their floral/fruity greens as well… but so far, DT don’t score the same kind of points for elegance and complexity as the French brothers Mariage and Dammann, nor those for sweetness, delicacy and a complete lack of artifice scored by Lupicia. This is a third camp, probably closest to the robustness and reliability of my Swedish (albeit mostly German-produced) teas – solid, sturdy, no frills or major surprises.
In dessert terms, the Frères would be a salty fudge brownie with tangerine ice cream and caramelized pine nuts, and Lupicia a perfect selection of fresh fruit.
DT would be… cheesecake.
And, you know – sometimes you really want cheesecake.
This just gets smoother as it cools, and I’m particularly grateful for the complete lack of grimy sludge so often present at the bottom of the cup when I make black tea.
[Gifted by C, October 2013.]
