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“A sipdown! (M: 3 Y: 68) prompt: May 21 — International Tea Day: Any tea that makes you happy! I prepared remaining amount in the pot and steeped for longer time than usual, but it’s just okay. It...” Read full tasting note
Black tea from the village of Samcholing in the central highlands of Bhutan from China type bushes grown at an altitude of 1800 m since the 1950s. Dark brown, fully oxidized, regularly rolled leaves with a pleasant, sweetly fruity, slightly spicy aroma. Golden, red-orange infusion, fresh and rich fruit flavors with a predominance of orange, peach, rosehip, a trace of cinnamon and a light and interesting astringency in the aftertaste.
Processing of Samcholing Premium Black Tea
A bud and two leaves are harvested from the tea bushes. The fresh leaves wither overnight in a ventilated area. The withered leaves are then hand sorted, shaken, rolled, oxidized and dried to 20% residual moisture. This is followed by 48 hours of gradual oxidation, finishing with a final drying to light baking.
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A sipdown! (M: 3 Y: 68) prompt: May 21 — International Tea Day: Any tea that makes you happy!
I prepared remaining amount in the pot and steeped for longer time than usual, but it’s just okay.
It is a fruity black tea, although there are no other ingredients but tea. I do notice rosehip for sure today, but also mentioned peaches and oranges, but only if I know what to look for.
Mouthfeel was very short too, without any prominent note.
Very forgettable tea.
