Country of Origin: India
Leaf Appearance: dark with a decent amount of golden tips, somewhat twisted
Ingredients: black tea
Steep time: 5 minutes
Water Temperature: 212 degrees
Preparation Method: ceramic teacup and mesh infuser
Liquor: deep amber
Despite my love affair with Darjeeling, I had never actually had the opportunity to try an autumnal flush until now. The dry leaves had a wonderful baked quality to them. I confess that I was caught with my nose in the sample bag more than once. What have been missing out on? This tea was full flavored and complex with notes of citrus, chocolate and spice. Although it was brisk, there was no bitterness and the sweet finish lingered long after each sip. I don’t often have time to resteep my leaves (sad fact, I know) but I couldn’t resist making more of this tea. The second infusion was lighter but equally delicious. Even though it would probably stand up to milk and sugar, I think it would be a travesty to do so.
You can find out more about this tea here.