Dry leaf aroma: Cacao nibs, malt, and faint suggestions of spiciness.
Dry leaf appearance: https://www.instagram.com/p/_ZUJYrFcOf/
Wet leaf aroma: Carob, pepper, and subtle vegetal undertones.
Wet leaf appearance: https://www.instagram.com/p/_ZURS3FcO0
First/only steeping: 3.5 minutes at 200 degrees.
While hot, Red Lily has a chocolate and malt aroma. The predominate flavors are cocoa with essences of malt, carob, pepper, and a subdued spiciness. As the cup cools, the spiciness comes forward and a suggestion of plum appears. The cocoa remains true throughout the cup and pairs wonderfully with the spiciness as the liquor changes temperature.
Because this is a rolled tea, I under-leafed my cup. Next time I will add more leaf to see if I can coax out different nuances.
You may also read this review and see images on my blog, My Tea Life, at:
Flavors: Cocoa, Malt, Pepper, Plums, Spicy