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

200 °F / 93 °C 3 min, 0 sec 3 g 150 OZ / 4436 ML

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working on improving my ability to taste the subtle flavors of teas.

Rating system is as follows, over 60 is recommended and over 80 is highly recommended.

Trying to use the full range of scale.


Las Vegas Nevada

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