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(Brewed to my own specifications.)
Method:
2.5tsp/10oz
pre-boiling
2min 30sec

Wow, this is really something lovely. It’s dark and rich while maintaining a lightness in body. It’s malty, but not heavy. Each sip begins with a strong and somewhat bitter cocoa flavor. There are undertones of damp leaves, wet earth, wood. It then smoothly transitions into a springy, plummy fruitiness. There’s something like raisins there. But there’s also tang. Following quickly behind are notes of honey, baked bread, and butter. The flavors are thick and coat the lining of your tongue. After, I notice those flavors receding as floral, somewhat vegetal notes take their place. These I presume come from the Giddapahar. I haven’t tried any of the teas on their own, so it’s difficult to say. A touch of bitterness rests on my tongue, along with nuttiness, and that light floral finish. I’m impressed. It’s been a while since I’ve had a tea so complex. It took a lot of concentration and discernment to be able to pull every flavor apart. I’m out of practice! I would love to have this tea in the morning. After consideration, I believe it would best be saved for slow, reflective mornings…and mornings with someone special. It’s a special tea, for special mornings.