Got this sample from a friend in my Tea Sommelier class. The black base is great, no astringency and has nicely twisted leaves. There are some fruit and floral bits in the dry mix, and a mild fragrance of peaches and apricot (vs. the intense-ness that some other blends have which can seem quite artificial).

I brewed this hot, and it is a nice dessert tea, probably better sweetened but still good unsweetened. Victorias does recommend this iced, so perhaps I’ll try this cold brewed next.

Flavors: Apricot, Honeydew, Peach

205 °F / 96 °C 5 min, 0 sec 1 tsp 6 OZ / 192 ML

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finding myself in hot water again and again…

I grew up in a tea drinking culture, but my parents were seriously hung up on jasmine tea and oolong tea, so I never really had much exposure to other teas. My horizons expanded when I moved to Japan and discovered genmaicha (roasted rice tea aka popcorn tea). after that, I discovered black teas, red teas, and flavoured teas, how different teas could be by the region, processing methods, water used.

Now I can’t get enough of it!

I experiment with different teas, blending them sometimes to see what the outcome would be. I find my tastes to be quite diverse, but run away from the more floral side of things. Tie Kwan Yin is probably the only one that most people seem to enjoy, that I don’t. Otherwise I am game for most teas. Fruity? love it. Smoky? Mmm. Earthy? bring it on! Light and vegetal? keep pouring!


Toronto, Canada



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