Thank you, Brenden!
This is becoming a new favorite. I’ve done this western and Gong Fu. I have a slight preference gong fu so that I can enjoy it slower flavor by flavor, but it smoothens out well with longer steeps. I was surprised how small the leaves are, though it’s like looking at hairs from black sheeps golden fleece. In essence, pretty.
It does bear similarities to the original blend in all Brenden’s favorite profiles of cocoa, chocolate, cherry, un-added vanilla, CARAMEL, but this higher grade of leaves does make the blend more refined. The original had some rougher edges with occasional, but highly desirable astringency, bitterness and dryness. The Imperial blend has rye dryness, but not astringency or bitterness. Instead, it’s got malt done right-there where times where I had to remind myself that this was not Scotch. I personally got some present barley notes with butter, stonefruit and caramel. The fruitiness is very faint, but again, likes a scotch, serves as an accent.
I am glad I decided to get two oz since I am almost done with the first. It’s a perfect breakfast tea for when I don’t want to wake up. I like it as a soft lunch-rejolt, but it’s so great looking out at a cold, auburn and grey Michigan morning.
Flavors: Butter, Butterscotch, Caramel, Cherry, Chocolate, Cocoa, Malt, Roasted Barley, Rye, Scotch, Smooth, Stonefruit, Sweet, Vanilla