Dry, this smells strongly of scented markers I used to play with growing up. I couldn’t say which scent—vanilla or popcorn or some baked good ones. Sweet and a bit plasticy, but good.
Brewed, this smells… Honestly, like how cookie and biscotti smell after you’ve dipped them into tea and they’ve gone soft. It’s very distinct. And very fitting. So it smells good, like biscotti, like tea and milk and honey.
Taste wise… Surprisingly a bit astringent, even though I was very careful with my five minutes this time, and the tea itself looked at first glance like the small curled leaves of a Chinese black tea (the glossyness, in retrospect, might have been flavouring oil). But taste-wise, Sri Lankan. Maybe blended with a Chinese black, and/or some Assam. I always have difficulty picking out bases under flavouring. It’s faintly astringent but not enough to turn you away; there’s a faintly oily mouthfeel of almonds, like a sweet almond oil of some sort, that trails into the aftertaste as I breath out. Unfortunately the baked goods in the smell don’t translate much into the taste. Mostly just almond. Not something I’d reach for in the future, as the astringency is verging on bitterness. I’m sure this would be very nostalgic and pleasant with milk, though.
I’m slowly working my way through a bunch of ounce teas I picked up in-store. I came in knowing exactly what I wanted beforehand. Saves you time, energy, social interaction. I’m typing this while working on a blog post about upcoming tea-book releases. There’s a couple of books I’m excited for in 2021. It’s a nice, lazy Sunday.