light, liquid maple in a cup! i get a slight, nutty pecan aroma from the gorgeous honey-colored, marigold-citrine infusion. definitely an orange topaz (my birthstone!) liquor that is very similar in color to Nina’s Japon genmaicha.
i’m surprised that Darjeeling is referred to as the champagne of tea, because if anything conveys delicacy (in terms of body & flavor) it is an oolong. not sure what type is used in this blend so i don’t know what notes to look for, but i’m definitely willing to concede inexperienced taste buds and lack of exposure to the oolong variety. there is perhaps a faint nuance of dried oats? can’t tell if that’s coming from the pecans in the blend or the tea itself. the rich maple syrup that was so decadent and thick in the aroma is barely detectable in the flavor. i wish it were stronger, but i can appreciate that having an essence translate from olfaction to taste must be a difficult task, especially without the help of artificial flavoring. (should i perhaps concede anosmia?)
overall the experience was enjoyable, but not exciting. maybe i’ll get more out of a second steep..
ETA: i just checked up on the description, and the type of oolong used in this blend is a Nilgiri Frost, which has notes of pecan and oak. i agree that it is gentle with more of a watery feel than a buttery one. perhaps any mention of butter comes from the flavor itself and not from the texture. i will, however, look for it the next time around!
Flavors: Nuts
