|"Honey-flavoured base topped with notes of malt, roasted nuts, and berries."|
The needles of this leaf range from deep brown through gold. I put 2 level teaspoons in a cup and steep at 205° for 3 minutes. The scent is rich, with notes of chocolate, toffee, and pepper, but the flavour ends up surprisingly bright. There is a predominant honey-flavoured base topped with notes of malt, roasted nuts, and berries. The smooth, buttery texture is excellent and keeps the tea from being too heavy.
Steep two, at four minutes, has taken on a malty, yeasty flavour, like freshly-baked bread. A hint of bitterness sits at the back of the throat, but it is balanced by a cocoa/chocolate flavour. I pull out three more solid, flavourful steeps by adding a minute to each.
All in all this was a bit different but still delicious, Dian Hong. The typical pepper aspect was present in the scent but not the taste, and it tended towards the sweet rather than the savoury. It's a solid leaf, and I look forward to starting in on my small stack of other Teavivre samples.
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