|"EXACTLY what I hoped a Ceylon would be."|
On the brewing front, KTeas recommended using 3 grams (roughtly 1 tsp.) of leaves per 8oz. of boiling water and a steep of three-to-five minutes. So, pretty much par for course as black teas go. I wanted a little more than a cup, and brewed up 1 tbsn. in 12oz of 200F water for three minutes.
The liquor brewed to a very even reddish-brown, amber-to-crimson-to...um..."wood". It was a lovely looking cup. The aroma reminded me of a 2nd flush Darjeeling - partly floral, somewhat sweet and lightly spicy. A strange aroma for a Ceylon, low or high altitude. As for sipping power...wow...this was mighty floral. EXACTLY what I hoped a Ceylon would be. It began on a nutty note but transitioned quickly to a fluttery - er - awesomeness that made me almost "Yum" out loud. That would've gone over weird since I was at work at the time. A very pleasing cup and proof that the leaf grade is no judge of quality.
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