So, I was planning on having a black tea, but had just finished a (delicious) bowl of homemade apple crumble and custard, and thought this would be a good tea to follow it up with. Admittedly, I was confusing it with the Fu Shou Shan at first, and picturing those lovely natural apple and cinnamon notes which it has, but this was still a good choice, although accidental!
I also made an error in steeping judgement though, and used water that was not nearly hot enough for the first steep, which basically became a rinse. The tea didn’t open up at all, despite being steeped for 4 minutes, which was when I realised my error. I quickly heated the liquor and put the tea back in to steep for another couple of minutes, which did help, though it didn’t bring out the best in the tea. This cup was mildly nutty, with a scent of roasted almonds and asparagus and hints of creamy macadamia, vegetal notes and a toasted quality in the sip. Due to the steeping disaster I couldn’t really pinpoint too many of the complex notes I typically get from this one.
In I went again for a third steep of the leaf, hotter this time. This cup is more reminiscent of buttered sweetcorn…. I got sidetracked and stopped half way through my note, and drank the rest of the tea while doing other stuff, so I guess that’s all you’re getting for that particular steep! Oh well. On the plus side, I do now have my trip to London in January all booked up! There are some train strikes and engineering works going on, so we’ve had trouble getting the travel booked, but it’s all sorted now and for a very good price so I’m happy, even if it will take 2 hours longer than usual and involve a replacement bus service!