88

Thank you Dustin for sending this across the bay! This might be my favorite of the three Laponic teas I’ve tried.

Cooked cranberry aroma that’s mellow and deep with a tangy high tone, a bit of rosemary. The tea is full-bodied, brothy and lightly brisk. The heft of the flavor is from the black teas, contributing oak wood and a touch of earth. Equal measures cranberry and rosemary are layered seamlessly throughout. Using cranberry flavor I can understand but also rosemary flavor instead of the leaf? Maybe the leaf is naturally too overpowering to create the desired effect. There is also another layer to the tea that takes me a moment to notice, an airy quality maybe contributed by the oak moss flavoring, maybe also by the elderflowers and dried poppy petals. The airiness carries through into the aftertaste with subtle minerals and a bit of cool rosemary, leaving a gentle feeling of being refreshed.

I’ve really enjoyed sampling the Laponic white, green and black teas. They’re very focused on the essence of northern environments — very natural woodsy aromas and tastes.

Flavors: Broth, Cranberry, Earth, Herbs, Mineral, Oak, Smooth, Tangy, Wet Moss, Wet Wood

Preparation
185 °F / 85 °C 3 min, 15 sec 3 g 10 OZ / 300 ML
ashmanra

That sounds lovely!

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ashmanra

That sounds lovely!

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Eventual tea farmer. If you are a tea grower, want to grow your own plants or are simply curious, please follow me so we can chat.

I most enjoy loose-leaf, unflavored teas and tisanes. Always on the lookout for teas from countries and regions not commonly known for tea production or those that are not well represented in the western market. I seek these teas to gain an understanding, however vague, of how this plant performs in different climates.

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Sonoma County, CA

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