[This note was originally posted to the older version of North Winds but is intended for this version.]
I’ve been interested in trying more black tea blends lately, so this is one of the ones I ordered. The blend is composed of two kinds of tea leaves, both spindly and dark but one with golden undersides—this is probably the dian hong. The aroma is an intense, pleasant waft of chocolate and malt. The taste is just what you’d expect from that too, a very welcoming combination of chocolate, malt, and nutty notes, and plus there’s that full-bodied, bready richness from the dian hong. The finish is clear and sweet, and reminiscent of apricot. It’s a wonderfully cozy tea for breakfast or any other time of day!
Brendan’s inspiration behind this tea is also great to read. Maybe we’ll see some lovely teas inspired by the Oregon wilderness in the future :)
