This is actually TC26, which appears to be the same as TC27, so:

Brewed in my black, Korean infuser cup – so as usual, I didn’t note the color (a rich copper or russet I assume).

The dry leaves are fine, even, black, platinum-tipped wires.

Very sweet (fruity) and floral aromatics, even before I add water; doing so actually seems to diminish the complexity of the liquor’s aroma (which is a very gentle version of the flavor), although the leaves take on some vegetal and honey notes.

Rich, deep, remarkably persistent cocoa-powder notes with softer hints of pipe tobacco and malt on the palate. Mild bitterness throughout. Medium-dry finish. Hints of light roast coffee at times in the after-taste – would take milk well, but this is certainly a refined self-drinker on its own.

Soft yet lively body, mild astringency to balance the sweetness.

Delicious (but a bit potent caffeine-wise) afternoon tea – doubt you’ll find a better low-land Ceylon than from this estate – comparable to some high-grade Keemun teas, albeit significantly more affordable.

Boiling 4 min, 0 sec 3 g 5 OZ / 147 ML

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Converted to Oolong and beyond starting around ’98 or so when I was hanging out at the Tao of Tea in Portland.

Expanded my experience with green teas when I moved in with room-mates who were Chinese scholars, workers at the Japanese Gardens (including the tea room), etc.

Always looking to improve my education, but will concede my pedestrian tastes (e.g. breakfast teas brewed strong enough to stand your spoon in).

Trying to focus more on the qualitative over the quantitative in my reviews, so you won’t see me give too many scores/ratings at the moment…


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