87 Tasting Notes
Historically, I don’t get on well with China black teas. Imagine my shock when I discovered that I find everything about this one superb! The taste and aroma evoke nothing so much as the finest quality milk chocolate I’ve ever tasted, and it’s best enjoyed without any sweetener so as to pick up the subtlety of its scent and flavor.
This tea has a delicate, sweet, unique flavor; I find that it doesn’t even need sugar or honey (unless my sweet tooth is really acting up). It has all of the best characteristics of both sencha and Ceylon, although I’m not sure exactly what type of black tea is used in this blend. My guess is Ceylon. I can’t seem to find any details!
This one’s got the dark, almost smoky aspect of Mangalam, but it lacks the complexity I was expecting based on the company description. The finish is more sweet than malty, and there’s a considerable gap in the taste that makes this one a good candidate for milking or as a chai base.
Where I normally prefer Masala chai, this Kashmiri blend has really won me over. It’s much lighter and somewhat less spicy than Tealuxe’s Masala blend, and honey is particularly good as a sweetener.
Beautiful stuff with delicate, fruity-floral/nutty depth. As far as value for money, though, I’d say that this tea is a bit over-priced. You can get an excellent Meleng or Mangalam for two thirds, maybe even half the price. I’m not sorry I sampled this one, though!