Two interesting points on this tea:
1. Follow their recommended brewing parameters, which is Western-style with low temps. (185F recommended)
2. If you go rogue and try gong-fu style, you will encounter flavors not unlike Parmesan cheese. No joke. Salty, creamy, savory. Weird.
OK, so after my Parmesan cheese encounter and after having decided to maybe just follow the instructions CLEARLY PRINTED on the packet, my verdict is that the tea is OK.
The caramel notes are tasty, and the orchid/floral/fruity thing is good, but really, I prefer more prominent flavors. The lack of a strong aftertaste was a bit annoying. It’s a very soft tea for sure.
*
Dry leaf: musty red currant, dried apricot, coriander, floral (orchid, I guess!), hints of orange-chocolate. In preheated vessel – oily roasted almond nuttiness appears.
Smell – roast almond, orange, apricot, some salty/savory/creamy notes present
Taste – salted caramel, toffee, almond, coriander, orange blossom (or orchid, who knows). Aftertaste is almost non-existent; very light floral/citrus.
