Well, I bought this last year and have just now gotten around to it. And I’m going to have to play around with it some more because I kept severely oversteeping it. Severely, though? Hard to say, since I did enjoy at least 3 pots’ worth that had been brewing for no less than 15 minutes each time.
The dry leaf has interesting aromas that are malty and fruity, waxed wood, redfruits, twigs. Sweet-syrupy. Bread dough, fermented camellia buds.
Warm has bourbon vanilla sugar notes w/massive red berry and yeasty bread dough notes, rosewood. Rinsed leaf brings more of an antique wood feeling, eucalyptus, port wine, raisins.
Overall vibe is —
Like the 2020 Ball Rolled Wild Oolong but without the intensity of feeling or sweetness. More mineral and antiquewoody like a Chinese pu’er. High oxididation (black tea) tastes such as malt and redfruits. Superficial bitterness, not the kind that penetrates but is like a sheer layer. I prefer feeling the bitterness rather than only tasting it. Does that make sense? It has that light astringency that is thirst-quenching.
Curious tea that has some good markers but lacks some punch? I hope Ketlee has set aside some of these Indian raw teas for aging and will re-release them in the years to come.
I have to try this brewed in a different vessel. I used my tiny duanni clay pot because I wasn’t sure if this tea was going to hijack my brain like the 2020 Ball Rolled Wild Oolong. It didn’t.
Flavors: Astringent, Bitter, Bread Dough, Brown Sugar, Eucalyptus, Fruity, Malt, Mineral, Plum, Raisins, Red Fruits, Red Wine, Rosewood, Round, Sweet, Vanilla, Wet Wood, Wood, Woody, Yeasty