Lately, it seems that I have been opening up to Ceylonese teas a little more. This has been my go to morning and afternoon tea for the last couple of days. I should finish the last of it either this evening or tomorrow morning. At this point, I can say that this is one of the more enjoyable Ceylonese teas that I have tried.
I prepared this tea using the one step Western infusion I tend to prefer for many non-Chinese black teas. I steeped 1 teaspoon of loose tea leaves in 8 ounces of 212 F water for 3 minutes. I have also tried longer infusions around 4-5 minutes. All have been pretty consistent.
After infusion, the clear amber liquor produced an aroma reminiscent of a combination of toast, malt, roasted almonds, honey, caramel, and toffee. In the mouth, I detected notes of toast, malt, roasted almonds, honey, caramel, and toffee underscored by cream and orange. The finish was very smooth, imparting lingering sensations of citrus, almonds, toast, and caramel.
This was a very approachable Ceylonese tea. The integration of aromas and flavors was nice. I could definitely see myself returning to this one in the near future and would have no problem recommending it to fans of Ceylonese teas.
Flavors: Almond, Caramel, Cream, Honey, Malt, Orange, Toast, Toffee