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“This is a very savoury tea. The way the leaves were processed releases taste and caffeine faster than whole leaves do, I think, but it does not lead them to behave like cut leaves. There’s a deep...” Read full tasting note
“The liquid has a rich, amber-red color, perfectly clear and transparent. The aroma has scents of malt, lemongrass, and light touches of raisins and wild flowers. The body is full, with silky,...” Read full tasting note
This is a tea that expresses both silky smoothness and crispness. Hand-picked and grown at an elevation between 5,500 and 6,500 feet, this tea is rolled in traditional tea rollers using specially selected and seasoned timber tables and battens. Its bright orange color and unique character will particularly appeal to specialty tea lovers.
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This is a very savoury tea. The way the leaves were processed releases taste and caffeine faster than whole leaves do, I think, but it does not lead them to behave like cut leaves. There’s a deep bitterness that lingers on the tongue, but also some autumn leaf and honey taste, and a fair amount of malt.
I’m not entirely sure what to make of it, honestly. It’s slightly milder steeped Western-style than in gongfu, but that odd bitterness is still present. It isn’t the tannic bitterness one often gets with black tea. At any rate, despite being slightly puzzled by it, I like this tea.
Flavors: Autumn Leaf Pile, Bitter, Honey, Malt, Raisins
The liquid has a rich, amber-red color, perfectly clear and transparent. The aroma has scents of malt, lemongrass, and light touches of raisins and wild flowers. The body is full, with silky, fluffy texture, and a bright, lively energy. A pleasant twist of briskness and light bitterness round out the character. The taste has notes of malt, lemongrass, raisins, and a light touch of wild flowers. The aftertaste carries the lemongrass, light malt, and light wild flower notes.
Flavors: Flowers, Lemongrass, Malt, Raisins
