|"Whatever that old woman is doing - whatever her name is - she can keep right on doing it. "|
This looked similar to the other stuff I had on hand. Soot black to tippy brown pieces were long and twisty with a pleasantly sweet and slightly fruity aroma. If I had any observation to make in comparison to the Natela batch I had, it's that the leaves appeared smaller - or at least more tightly-rolled.
Brewing instructions on the Tea Embassy site recommended boiling water, a five-to-six-minute steep, and giving the tea at least two infusions to judge. I usually liked doing two infusions of a good black tea, anyway, so that didn't take much convincing. I used 1 heaping teaspoon in 8oz. of boiled water and a middle-ground steep of five minutes for the first infusion.
The liquor brewed amber, bordering on copper, with a very "English Breakfast"-y sort of nose - both burly and floral at the same time. On taste, though, it was the exact opposite. My tongue was greeted by a gentle caress of tangerine blossoms, a slight presence of (what I thought were) linden berries, rosehips, and marigolds. The aftertaste was incredibly wine-like, giving an impression of Pinot Gris.
Something strange happened right after I ate cereal while drinking this, though...it suddenly tasted sweet! Very odd. After breakfast, I almost completely forgot that I had a second infusion ready to go. It steeped for - oh - ten or fifteen minutes. (Oops.) The result, while slightly tannic, was still amazing - sweet, floral, mildly berry-like and crisp.
Whatever that old woman is doing - whatever her name is - she can keep right on doing it.
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