86

I had hopes for this Irish blend….especially after tasting What-Cha’s English blend and finding it quite lovely and complex. Dry, this leaf is intriguing, with it’s deep dark assam leaves mixed with twisty ceylon and the green touches from the Nepal tea that create this blend. The smell from the cup….well, this is not your typical Irish Breakfast tea. There is beautiful deep malt and cocoa as bottom notes that are joined by mid notes of a green wood spiciness and a lingering apricot top note that gives this tea a long malty sweet finish. The true beauty of this blend’s finish is held in the buoyant briskness that the ceylon brings. There is a touch of astringency to the cup, but it is just enough to make you look forward to the next sip. Which is hard not to do. If you are a black blend drinker, give this one a try. It is a captivating alternative to what you’re used to.

Flavors: Apricot, Cocoa, Green Wood, Malt

Preparation
205 °F / 96 °C 4 min, 0 sec 2 tsp 16 OZ / 473 ML

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Spot or pot, I love a cup!

I learned to drink tea while living in Dublin in the early 80’s, so as you can imagine, I am a hearty brew lover, and take tea with milk and honey. I am trying to expand my horizons with tea….that is why I’m now on Steepster! Joined in January 2014.

Currently loving strong black teas that hold up to milk and honey well. I have a curiosity about keemuns and yunnans, but smoky ones are out. Green and white teas are off my radar, but making little forays into oolong and darjeeling tea. Herbal? So far only cacao tea has gone into regular rotation in my tea routine.

I do like some naturally flavoured teas…almond, vanilla, cardamom, ginger. This seems to be mostly in the cooler months…but mostly I’m an unflavoured tea drinker.

Life is too short for bad tea and bad bread.

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San diego

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