|"This tea is very smooth and has a well rounded taste. I pick up hints of stone fruit, cloves, cinnamon, a dark chocolate and occasionally a hint of lemon."|
The leaves of my sample are a deep espresso brown/black, and are thin and wiry. There isn't much aroma to speak of in the dried leaves. If I really search the best I can come up with is earthy and well... dusty like in a room that has been closed up for a long while.
There were no brewing suggestions for this tea so I winged it using 2 tablespoons of leaves to 1200 ml of filtered water. The water temp was 210 degrees and I used a steep time of 2 minutes. The resulting liquor is a deep reddish brown. The aroma of the liquor is one of walking through an old growth pine forest. I am also picking up notes of a dark cocoa.
I will admit that I was just a tad worried that there would be enough astringency that I would need to add cream. I didn't find this to be so though there is just a tad that lingers. This tea is very smooth and has a well rounded taste. I pick up hints of stone fruit, cloves, cinnamon, a dark chocolate and occasionally a hint of lemon.
For a first experience with Ceylon tea I am very pleased and I wonder why I ever thought that breakfast tea was the bomb. I am definitely going to have to educate my palate as to this style of tea. Oh and I think that I will have to pick up some more of this tea.
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