|"Sweet grainy notes really make this a special tea as they follow on the heels of wonderful woody, chocolate and remarkably distinct cherry notes. A sweet aftertaste is the perfect kiss at the end of the date. "|
I used a large teaspoon of leaf per 8 ounces of water brought to a boil and then cooled to 205 degrees. The tea infuses to a copper orange color - medium darkness. In terms of taste, this tea is excellent. It's delicious, woody but also with strong chocolate notes and a mild, dry, sweet light to medium body. A substantial, grainy sweet scent rolls off the infusing cup. The taste is elegant with natural sweetness that is pleasant. I enjoy the play of flavors.
I'm impressed especially with sweet cherry notes that play alongside the woody sweet tones. This tea is smooth. The woody chocolate notes become emphatic at the close of the cup when the tea has had a bit of time to cool.
Mark T. Wendell's website describes this tea as "a burgundy" among teas. It seems that all teas hailing from Formosa, regardless of oxidation, have a very high reputation. I enjoyed this offering immensely and found the range of flavors wonderfully engaging and compelling while the medium body of the tea was refreshing without being jolting or too heavy. This tea has smooth body and is a very satisfying cup with numerous layers to the taste profile. It makes a refined breakfast cup; while strong enough to be suited for morning drinking, it's not malty or brisk. It's fuller and more mellow than that.
Sweet grainy notes really make this a special tea as they follow on the heels of wonderful woody, chocolate and remarkably distinct cherry notes. A sweet aftertaste is the perfect kiss at the end of the date.
» Read more about this reviewer on Jamie's profile page.
» Find a list of recent posts by Jamie.