This hits the spot when its freezing cold outside and I want a woodsy, malty black tea to warm the bones. Its very complex at different temperatures. Right after steeping, it’s very earthy, almost smokey, with a malty finish. After cooling, some sweeter notes came out and they lingered on the tongue before fading to a wine-like taste. Definitely a favorite for breakfast!
I also had to extol the shape. These leaves are wrapped into little spirals and snails, making it very easy to spoon out with a baking teaspoon, unlike leafier teas that can be a pain in the butt to measure.
Preparation
190 °F / 87 °C
2 min, 0 sec
