This tea came courtesy of the Victoria Tea Festival last year. It appears to be a limited edition blend as I can’t seem to find it listed on their website.
The leaves of this tea are lovely – long dark twists when they’re dry that unfurl into large, unbroken leaves when they steep. The smell of the steeping tea was a mix of malt and cocoa that reminds me of Ovaltine and the flavour seems to harken back to both its Taiwanese and Assamica roots. It’s a full-flavoured tea that’s lightly malty but with a slight astringent bite and a touch of that bitter cocoa flavour Chinese black teas seem to have.
It’s a very complex, multi-layered tea and I can see why it was a competition winner.
Preparation
Boiling
3 min, 30 sec
