85

The dry scent is creamy and sharp with nutmeg spice, while in the cup, the nutmeg fragrance mellows and sweet cream takes over. Infused 1 teaspoon in 8 ounces of water about 15 seconds off the boil for ~3 min 30 sec, which produced a medium reddish liquor. The taste is smooth and accessible, the nutmeg and cream blending seamlessly and subtly into the tea flavors. Medium body, mildly bright without aggressiveness, and extremely drinkable without milk or sweetener. The subtle nutmeg taste lasts for quite a while after a sip.

I’m simultaneously interested in trying it sweetened and milked, and hesitant to alter its serene simplicity. I’ll probably give in and try it enhanced later … but for now, I have half a cup of untouched goodness that remains to enjoy.

Poetic waxings: I think of a cool, sunny spring morning in a mountain temple, with silence and green slopes and the fullness of the living world all around.

Additional infusions: Tried a second infusion at 4 min. The resulting liquor is a touch lighter in color and the fragrance seems minutely more floral. The taste is definitely lighter, too, and not one I think would stand up well to milk or sweetener, but the liquor is significantly sweeter on this infusion to balance things out. Better on second infusion than some teas are on first infusion, so I’ll take that.

Flavors: Cream, Nutmeg, Spices

Preparation
205 °F / 96 °C 3 min, 30 sec 1 tsp 8 OZ / 236 ML

Login or sign up to leave a comment.

Login or sign up to leave a comment.

Profile

Bio

Life is story, dreams, and tea.

As a mixture of Chinese and Southern American, I was probably destined to love tea, though it wasn’t until 2002 that I became voraciously obsessed with loose leaf and exploring the glorious infinite tea realms. I consider myself a carrier of Tea Adoration Syndrome more than a tea snob, and will happily consume virtually any tea prepared with respect for what it most wants to be.

I enjoy tea both flavored and unflavored, blended or unblended, with milk or without, respectfully sweetened or without sweetener, hot or cold, bubble or not — it all depends on the tea. At the moment, I mostly prepare single servings, Western style, often but not always with milk, though in the near future I plan on restarting my long-abandoned gongfu habit.

Absolute favorite teas to date: creamy oolongs, rose black, Earl Grey creme, super-malty full-bodied Assams

No affiliation with the company Crimson Lotus Tea, BTW. ;)

And for the curious, a few non-tea things about me: I’m currently a fiber artist; my degree is in anthropology; I have a certificate in web design and a few years of classical music training; and my resume makes it look like I know something about writing and editing. My favorite instruments are probably guzheng, electric guitar, and duduk. I’m interested in life, the universe, and everything. I almost majored in environmental science and physics, but a string of bad math teachers led me into burnout mode and I really ought to have taken pre-calc before calculus. ;) My online persona is infested with emoticons. I love old things and new things, and I’m better at extremes than at middles of any kind. Randomness is awesomely delightful, so feel free to drop me a randomness-filled line.

(Profile picture created from the photo “Red Lotus, Guinsa Temple” © 2005 Peter Garnhum, <https://flic.kr/p/3wBm1>. Used under a Creative Commons license.)

Following These People

Moderator Tools

Mark as Spammer