Sipdown!
I took my entire sample — about 6 grams — and brewed it in a small teapot with 85°C water for 1 minute. I could have done it in a gaiwan, but eh, I was lazy.
The brewed tea was dark brown and had a cool undertone to it. It smelled sweet, malty, and slightly sour. Overall, the whole thing reminded me of wet hay.
Down the hatch, I got a similar taste of wet hay, sweet potato, and something sour I couldn’t quite put my finger on. As the tea cooled, a bitter undertone developed underneath. It wasn’t sharp, but I still didn’t like it, because it wasn’t a pleasant bitterness, but one that felt kind of old and reminiscent of plastic.
The second steep, also for 1 minute, was very similar. Unfortunately, I just wasn’t feeling it and had trouble finishing the second steep.
Full review at: http://booksandtea.ca/2016/01/what-cha-nepal-second-flush-golden-tips-black-tea-plus-toronto-tea-festival/
