Limited Edition Honey Black

Tea type
Black Tea
Black Tea
Chestnut, Cocoa, Creamy, Dark Bittersweet, Drying, Nutty, Orange Zest, Roast Nuts, Roasty, Toasted
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Edit tea info Last updated by Daylon R Thomas
Average preparation
195 °F / 90 °C 3 min, 0 sec 8 oz / 236 ml

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From Magic Hour

Toasted chestnuts & honey, chocolate & brown sugar, candied cherry & orange peel—this beautiful Laoshan black tea is as flavorful as it is energizing.

This gorgeous tea is grown on the slopes of a sacred Taoist mountain facing the open sea. Grown & watered by a mountain spring, the pure water informs the sweet flavor of this ocean-infused creamy black tea. A meditative, exquisite cup that will have you feeling optimistic, clear and vibrant.

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2 Tasting Notes

1705 tasting notes

I’ve come back to this one pretty frequently. I have tried several new teas, but I have mostly done western style and had little time to write about them. This one’s comforting rich and earthy/nutty profile is great for the cold spring weather in Michigan. We had snow just a few days ago despite being April. I am glad the gamble on this one paid off because it’s one of my more reliably morning and afternoon teas on the weekends.

Since I’m feeling kinda lazy and have limited time, I’m going to summarize a few of the other teas I’ve tried lately. Magic Hour subscribers are getting Tarot themed teas that are mostly herbals, but they are pretty decently blended and have some cool flavors here and there. I don’t drink them often because herbals are much harder to clean up than regular tea leaves. They are nice to have around, with Magician being my favorite so far.

I also got Liquid Proust oolongs that are green. He is selling winter Shanlinxi and Lishans that are dense with flavor and very good for a reasonable price. I tried the Wang Qin Yun Shanlinxi gong fu today after a few attempts, and it’s honestly very finnicky. It’s complex in its rinse having honey, pear, butter, magnolia, and a little bit of nuttiness, then it gets muddled by chrysantemum and magnolia in the longer brews. It also needs more leaves for flavor, so I personally find standard 15 sec increments and more best for it instead of the rinse 55, 45, 55 recommendation.

I very rarely gong fu anymore because I’m so busy lately. Teaching 3 subjects at atime for all high school grades has been an adjustment during a semester school year instead of a trimester school year. Granted, I’ve taught them all before, but I’ve been focused more on filling in the time with I have making tweaks instead of full fledged improvements the way I wanted to. I’ve got mostly good groups to teach, so that’s made it a little easier. To try to get things ready and up to date along with managing a chess/Dungeons and Dragons club combo twice a week, my work week tends to range from 50-60 hours. I know most people on here probably work 60-80 so I should not complain, and I’m not. I just want more time for tea and working out.

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