Country of Origin: India, China, Sri Lanka
Leaf Appearance: small, black and somewhat twisted with a few golden tips
Ingredients: Darjeeling, Yunnan black tea, Ceylon black tea
Steep time: 5 minutes
Water Temperature: 205 degrees
Preparation Method: ceramic teacup and mesh infuser
Liquor: reddish brown
I sampled this tea as part of my David’s Teas 24 Days of Tea advent calendar. This was a plain and simple breakfast tea. The taste was brisk and somewhat malty with a bit of Darjeeling sweetness. There was also a hint of smoke in the finish. I was hoping for something more rich and complex but it wasn’t a bad cup of tea by any stretch. This tea was astringent enough to stand up to milk and sugar but it wasn’t overtly bitter. I thought that it was relatively mild for a breakfast tea but there are plenty of tea drinkers who would prefer that. The teas used to make this blend are organic and biodynamic. Biodynamic farming is an interesting practice. I’m don’t believe that it affects the actual taste of the tea but I am glad to know that there are no chemical pesticides or fertilizers used.
You can find out more about this tea here.