Finally getting around to trying this one (it’s been a long time!) I like that the base is a combination of Yunnan and Sun Moon Lake, because those are two of my favourites where black teas are concerned. Any tea with either of those as a base is most likely going to be a winner with me. This one’s no exception, although it’s got a lot more going on than just the base.
I’m still stuck on the base for the moment, though. It’s rich and malty, with heavy, thick cocoa notes that are almost drying – it comes across as a little brisk initially, but that fades as it cools. There’s a really nice dark chocolate vibe straight off. The mid-sip brings more of the other flavours into play, beginning with a prominent nuttiness. That’s no surprise, as there was a huge whole pecan in my scoop of leaf. More unexpected was the fruitiness, which is reminiscent of a thick red-fruit/berry syrup. It’s an interesting in combination with the chocolate and pecan – very dessert-like. Further cooling brings out more of a smooth sweetness – caramel, vanilla, a hint of cream. It’s a great way to round off.
I brewed 1.5 tsp of leaf for 4 minutes in boiling water, and added a splash of milk. I might perhaps try it with a touch of sugar next time – I think that would make it more truly a dessert tea right from the get-go, and perhaps smooth out the initial roughness a little. I like this one, though. It’s my kind of tea.
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I loved working on this one. One of the unique things here is that the Sun Moon Lake black tea in this was processed like an oolong and completely oxidized. I had a few people ask where I found rolled/balled Sun Moon tea and I said ‘Taiwan’ :p
Glad it’s still enjoyable : )
I loved working on this one. One of the unique things here is that the Sun Moon Lake black tea in this was processed like an oolong and completely oxidized. I had a few people ask where I found rolled/balled Sun Moon tea and I said ‘Taiwan’ :p
Glad it’s still enjoyable : )