When you open the tin of dry tea, a waft of creamy mint overloads your senses – in a good way! It reminds me of those red and white swirl peppermint candies that dominate the holiday season.
Brewed, this tea is dark, earthy and rich in colour. The distinct smell of peppermint swirls about this murky yet intense liquid.
Sipping on this tea, you definitely taste the lush, earthy taste of the cooked pu’reh on your tastebuds, more than any of other flavours. The peppermint hits you like an afterthought in the back of your mouth, softened by the vanilla undertones and making you gently aware of the hollow of your throat, as if it has encompassed it in a soft embrace.
If you are not a fan of peppermint, this tea is not for you. If you don’t enjoy pu’reh, again, not for you.
I added a squirt of agave part way through my large tumbler, to see how the flavours might be enhanced. I found it brought out the delicate creaminess more. This would be a great tea to bake with.
