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“Dark, fishy, has sort of pu-erh taste to it, honestly. If I didn’t know better I may mistake it for one. Very earthy, a tiny touch of floral but I can’t grasp what flower(s)… Medium length finish...” Read full tasting note
Produced at the highest elevations from plantations in the Uva district, this tea has a wonderfully fresh aroma and flavor. The liquor possesses wintergreen overtones and hints of eucalyptus, providing an interesting cup character.
Origin:
Sri Lanka
Steeping Suggestions: –
Leaf Quantity: 2¼ g/cup
Water Temp: 212° (boiling)
Steep Time: 4½-5 min.
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Dark, fishy, has sort of pu-erh taste to it, honestly. If I didn’t know better I may mistake it for one.
Very earthy, a tiny touch of floral but I can’t grasp what flower(s)…
Medium length finish that stays mostly as a coated feeling of flavor on the top of the tongue. Bit on the inside of the lips, too.
Definitely very earthy… it tastes similar to a clay pot or cup.
Texture is fairly light.
Not a huge amount to say. It’s about middling-decent, not outstanding in either a bad or good way.
I used close to 1.5 tsp and let steep for five minutes. Because it came out so strong, it was just passable for me but, when I steeped it a second time (very rarely steep Ceylon teas), it was terrific and would easily score 8 out of 10. My recommendation for the first cup is to only use one teaspoon and steep no more than 4,5 minutes.