|"Any complexity of taste was overshadowed by a roasted, dry sensation; about as floral as a forest fire. In short, deep and somewhat delightful like its tapestry namesake suggests."|
Tankha is a Darjeeling-grown oolong. My record with Indian teas was infantile and shaky at best. The few black teas I've imbibed made my lips implode. On the upshot, I found Darjeeling white teas to be quite flavorful.
The leaves were deep brown in appearance, very little hint of green, which promised a darker brew. Wood-smoky and floral would be the best way to describe the dried leaf scent. My brother chimed in and mentioned it smelled faintly like chamomile. I brewed it at 180 degrees Fahrenheit, 16 ounces, timed at four and a half minutes. My first infusion bordered on mahogany rather than the website-touted "golden liquor". The second was even darker. Any complexity of taste was overshadowed by a roasted, dry sensation; about as floral as a forest fire.
In short, deep and somewhat delightful like its tapestry namesake suggests. I wonder if the trend will take hold with others; teas named for paintings. If so, I can't wait for a "Verticordia" Chai or a "Dogs Playing Playing Poker" Irish Breakfast.
Okay, maybe not.
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