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I would be all over this tea if I lived an area with a pronounced autumn.

May 2017 harvest. The dry leaf is gorgeous shades of brown and auburn cut leaves with some downy beige tips thrown in. It has that pungent, spicy darjeeling smell accompanied by a woody cocoa powder.

Going western, following recommended brewing parameter of 2 tsp at 195F. I tend to brew western in glass canning jars. 8 oz water. I got a solid 4 steeps this way at 3/5/8/12? minutes.

Liquor is very clean and soft, there’s some down floating around but I don’t think it adds a thickness. Definite notes of muscatel and orange blossom, followed by some cocoa, malt and freshly fallen autumn leaves. Poking through are mace, coriander seed, violet, gooseberry? Smells bright and juicy but also pleasantly musty/musky. The final steep remained lightly fruity but had a drying quality like that of straw or oak tannins.

This tea can go two ways: drink it quickly or take some more time to enjoy its nuances. It’s not so nuanced that it requires serious contemplation, though. I imagine it would be a perfect daily morning drinker on sunny autumn days when the deciduous trees are preparing for the impending cold. Or take a full thermos on a long hike in the woods. Autumn is approaching :)

Preparation
195 °F / 90 °C 2 tsp 8 OZ / 236 ML

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No Sugar Added!

Tea habits:

Among my favorites are all teas Nepali, sheng puerh, Wuyi yancha, Taiwanese oolong, a variety of black (red) teas from all over, herbal tisanes. I keep a few green and white teas on hand. Shou puerh is a cold weather brew. Tiny teapots and gaiwans are my usual brewing vessels when not preparing morning cups western style and pouring into my work thermos. Friend of teabags.

Location

Sonoma County, California, USA

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