|"The liquor magically infused to the color of its leafy namesake - a vibrant, fertile gold."|
Brewing instructions on the Life in Teacup site - as always - were a bit confusing. The last thing I want to see when brewing an early-morning tea is "See Diagram 2a". I failed Algebra, never made it to Statistics, and never write in AP format. So all of this is Greek to me. That and I didn't have the proper gaiwan "vessel" in which to carry out these instructions. I went with a sure-fire black tea default of 1 tbsn (since these were larger leaves) in boiled water for three minutes.
The liquor magically infused to the color of its leafy namesake - a vibrant, fertile gold. The aroma was robust, nutty like smoked almonds, and with creaminess on the nostrils. The flavor echoed the creamy texture with a buttery forefront, a lightly astringent character coupled with caramel in the middle, and a sense of unroasted barley on the aftertaste. Buttered barley, that's it. I am hard-pressed to find any flaw with this other than the mid-taste astringent note. So remarkable a red tea that I'm red-faced as I drink it.
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