|"The infusion echoed the leaves that spawned it to the palette."|
The young, rolled leaves almost looked like curly Yinzhen that were left out in the sun. The aroma was an earthy sweetness, similar to a Huangya yellow tea by way of a Wuyi oolong. Flecks of young, green leaves also dotted the El Dorado-esque gold tapestry. It was one of the loveliest black teas - on sight alone - that I've ever come across.
Brewing instructions on the Zen Tara Tea site called for 1 tsp per 8oz cup, boiling water, and a four-to-five minute steep. I did it for four minutes to hopefully end up with a delicate and nuanced cuppa. Sure, it was going to be engaging regardless, but I was not in a chancy mood for something so rare looking.
I shouldn't have been surprised when I saw that the liquor brewed to an emboldened gold. The infusion echoed the leaves that spawned it to the palette. The aroma was clean, slightly malty, and even creamy on the nostrils. I hoped the latter would transfer to the taste as well. Oh boy, did it. There was a nuttiness that complimented the buttery aspect, like an unsweetened Butterfinger bar had melted in my mouth. No astringency met the tongue either. To the taste, it had more in common with a full-bodied Indian white tea or a Taiwanese oolong, but without the flaws of both. In short, this was flavorful flawlessness. One of the most perfect black tea cups to part my lips.
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