Flavor Profile: Royal Garland is one of the most interesting and unique teas we’ve tasted.

When brewed like a Bai Mu Dan white tea (using low temperature water), Royal Garland has a bouquet of smoked dark milk chocolate, Weissbier and profuse, blossomy aromas of lilac and lavender. Majestic forward tones of Darjeeling muscatel tea and malt are complemented by notes of fresh cream, ripe purple plums and pears, nectarines, meringue with grated lemon zest and smoked chocolate with toasted walnuts, which develop into soothing and enduring aftertastes of gardenia, hot cocoa, red bean paste and steamed banana leaf.

When brewed like a Bai Hao Oolong (using a higher temperature water), fragrances of Darjeeling muscatel, white grapes, gardenia and other intoxicatingly perfumed notes, cannabis, caramel, smoke and citrus-scented hops prevail, as do flavors of mineral springs, baked purple plums, unripe green melons, fresh honeysuckle, lilac and gardenia, and Darjeeling tea. An aftertaste of whole cardamom pods, goldenrod blossoms and quarry air follows.

Brewed either way, this Royal Garland is transparent and clean, with a satiating, almost candied, sweetness.

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