This tea smells so amazing when it’s dry – sweet and nutty and caramelly – that I couldn’t resist its charms anymore.
Brewed, the chestnut flavour comes out more, while the caramel flavour holds back and is mainly visible in the aftertaste. I definitely do not taste or smell any jasmine.
I’m astonished that the white tea acts as such a good canvas for these flavours, because I always find white tea so mild, and consider it to be a more natural pairing with fruit flavours.
That said, I think this tea would be even better with some sweetener added. I’m also curious to see how these flavours would work with a black base instead of a white one.
Thanks, Ubacat!
Preparation
195 °F / 90 °C
3 min, 15 sec
2 tsp
16 OZ / 473 ML
Glad you liked it! It’s one of my favourite white teas.