Okay back to those Ceylon teas now, need to make a little room in my cabinet. I started by using a glass tea pot, about 200ml. I used 3 grams of leaf in about 150ml of water, since this is how you are supposed to taste Ceylon and Indian tea. Brewing for 3 minutes, at about 205, again this seems to be the standard for tasting session for this type of tea. I tried gongfu a few times with Indian and Ceylon tea and got… not great results.
After doing the infusion I got a light golden brown liquor, a little lighter than would be expected from a black tea, but darker than a first flush Darjeeling. This is a high mountain Ceylon tea.
The aroma from it is quite strong, muscatel, floral, and I hate to say this, but a tea aroma.. I cant really think of any other way to describe it, it smells like tea..if you drank tea bag tea as a kid, you know what aroma IM talking about… because that’s the one, I cant associate it with anything else other than tea.
The flavors pretty well match the aroma, but there is a slight sour bitterness that is surprisingly mild and pleasant and adds to the overall experience. Its also very floral and has some other flavor I cant put my finger on. This is a really nice tea, and is actually quite different from the tea from India, im actually a little surprised sometimes by how much terrior affects the flavor.
I recommend this tea for anyone who who likes Indian tea, and also for anyone who is looking to expand their repetiore of tea tasting.
Flavors: Bitter, Floral, Mint, Muscatel, Tea
