“Dry leaf aroma: Cacao nibs, malt, and faint suggestions of spiciness. Dry leaf appearance: https://www.instagram.com/p/_ZUJYrFcOf/ Wet leaf aroma: Carob, pepper, and subtle vegetal undertones. Wet...” Read full tasting note
“This is a rolled Jinxuan red tea, which I haven’t had before, so I added it to reach the free shipping threshold for my order. It is quite sweet with brown sugar and stonefruit notes; the “Jinxuan...” Read full tasting note
Most of us know that we can have six types of tea from one single tea plant. However, there are some tea varieties that only tasted good if they are made into green tea, while other should be made into oolong or black tea. But in Vietnam, there is a tea variety that can make into a few types of tea and still be enjoyable, that is Golden Lily. Golden Lily was originally developed by Taiwan and meant to be produced into oolong tea. Due to its popular, Vietnamese farmers make it into oolong and green tea, and now we even have its black version.
Tasting Notes: smoky (pine smoke), malty, milky, nutty (roasted chesnut), sweet (burnt sugar/molasses)
Recommended if you like: Lapsang Souchong, heavy roasted teas
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