|"As lovely to drink as to look at!"|
I used a heaped teaspoon of leaf to 8 ounces of freshly boiled water allowed to cool for about a minute before pouring. My first infusion was for three minutes and a second for five. The tea brews to a darker copper color with a golden ring round the edges. The tea is dry and sweet with airy qualities. The flavor is full and glorious, completely non bitter. I find the smoothness of the tea engaging and especially like the dry quality it has. To me, this dry, sort of "airy" quality (I'm at a loss for words, sorry, but I'm somehow reminded of the taste of a baked russet potato) coupled with a sweet, robust and faintly spicy taste really makes this Chinese black tea quite different from Indian origin black teas. Silk Road mentions maltiness being a component of the tea's flavor profile, but this tea is quite unlike a deliciously malty Indian Assam. It's delicious in its own distinct way. A second infusion is excellent as well, a little lighter in color but again with smooth tasting strength and a wonderful natural sweetness. Silk Road Tea's website mentions that this tea will take sweetener and milk well, but I have to say the idea never even crossed my mind.
Very enjoyable indeed! As lovely to drink as to look at, and a treat no matter what!
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