“Rinsed leaves have an aroma of cinnamon and raw chocolate; yeasty. 1st infusion, 98 deg/30 sec: light body, brown sugar, a little sour. I decided this was too short. Camellia Sinensis recommends...” Read full tasting note
“I only had a few grams of this from a sample but made the best of it. Wood, minerals, and a slightly fruity black tea. Good balance through the body so it is not overpowering to the senses. It...” Read full tasting note
“Something that I had Grandpa style this week! I’ll be honest, this was a gorgeous looking tea but in terms of taste I found it a bit underwhelming. It didn’t taste unpleasant at all but the flavour...” Read full tasting note
“I bought 25g of this tea at the end of 2015, and this is my last session with it. In the past, I steeped it Western style, with infusions of around 2, 4, and 6 minutes, and got tangy apple cider...” Read full tasting note
A surprising black wulong from the North of Taiwan. A varied dry leaf gives an deep amber cup with a spicy and fruity nose. Full flavour is sweet with edges of cooked apple and grenadine. Notes of cinnamon bark and nutmeg add to a floral and fruity persistence.
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