The smell of this tea is very roasted charcoal malt, but the taste in the cup, is much lighter and more vegetal. Along with the malt flavours, there was something familiar that I just couldn’t put my finger on. It has a sweetness, but it wasn’t caramel or honey. On about the fourth steep I finally identified it as red bean paste.
This is a really unique Tie Guan Yin, and very different to those I’ve tried from China.
Flavors: Malt, Roasted, Vegetal