|"The cup settled into its robust, chewy characteristics like an Indian elephant after a long trek. "|
That said, it smelled wonderful - betraying a dust and mint note. I thought I also detected a faint citrus presence, but that might've been my imagination. My room does smell like bergamot at the moment. The leaves themselves were small, twisty and jet black; reminding me of a Lapsang Souchong by way of a roasted oolong. Quite exquisite-looking.
Brewing instructions weren't present on the Davidson's website, but a steep time suggestion was given on the bag o' tea itself. They recommended a three-to-five-minute infusion for black, white, and oolong teas. No mention of temperature or measured amount. I went with 1tsp in 8oz of boiled water for three minutes - a good light-side touch for a hearty black.
The infusion brewed to a light copper. I was almost worried that three minutes may have been too safe an estimate. Then I caught whiff of the steam. The malt just about kicked my nose. Yep, definitely an Assam. This had "breakfast tea" written all over it. When liquid met tongue, there was a mild sense of astringency - a shot of dryness on the palate - but it lasted for a mere flash. The cup settled into its robust, chewy characteristics like an Indian elephant after a long trek.
It was 1PM on a Sunday when I tried this. My presence was required somewhere. Grogginess from a party the night prior clung to me like a fungus. This was the tea I turned to on a whim to scatter the malaise. I didn't expect it to taste good, just jolt me upright. Thankfully, it did both.
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