“A few days ago I was musing on reading leaves, & commented that the leaves in my cup formed the shape of a seagull, & that a bird symbolizes the arrival of a message or package. Wouldn’t ya...” Read full tasting note
“Making some of this for a coworker and myself.” Read full tasting note
“I got this as an anniversary present! A propos, right? Oh my gosh, where to start: first of all, it is so good. Yum. Lots of flavors and nuances going on but all harmonizing gorgeously. You’ve got...” Read full tasting note
“This is a curious blend – it smells and tastes strongly of chocolate, but it isn’t actually flavored, it’s supposedly just tea. The smell and flavor are both a mix of smooth, un-sweet dark...” Read full tasting note
This year’s Anniversary Breakfast Blend gets its brilliance from Yin Jun Mei, a newcomer from the Wuyi Mountains this China black tea was developed in 2005. Yin Jun Mei translates literally as “Silver Beautiful Eyebrow” in acknowledgement of the delicate curved ‘eyebrow’ shape of the leaf. On its own it’s smooth honey, woody and bright, with a fresh dry cocoa note.
Dig into this tea and you’ll soon find some long, thin, thoroughly black leaf. This is classic Ceylon whole leaf from southern Sri Lanka is one of the top ten among the more than 1,000 tea gardens on the island. Bright, tangy, and citrusy.
Dig a little deeper and you’ll experience a solid malty Assam flavor, indispensable in breakfast teas. Last but not least there’s a dash of sweet and floral high-grown from a “secret garden” that . . . will remain secret.
In any case, the blend should be more than the sum of its parts. The 2013 release is full bodied, pungent but sweet, malty and chocolaty, bright and complex.
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