Avery F. Send Message

Avery F. drank Organic Rwanda Black Tea by Arbor Teas

135 tasting notes

The leaves are somewhat broken up. Dry, they have only a very faint earthy (not fungal) smell. Wet, they smell malty.

The liquor is very astringent, with notes of malt and yam. It’s not my favourite astringent-type black tea; I think it’s less well-balanced than some. Like a lot of black tea intended for markets outside East Asia, it might be intended for combination with milk and/or a sweetener.

Flavors: Astringent, Earth, Malt, Yams

Preparation

205 °F / 96 °C 0 min, 15 sec 3 g 2 OZ / 55 ML

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I like trying unique teas, especially those from areas of the world not known for tea production. It’s always something of a gamble and can lead to all kinds of surprises.

While I’m usually not into flavoured or scented teas, there are definitely exceptions. Hei cha which is not pu-erh tends to be my favourite category of tea, but I like some teas of all types. Smoky, creamy, and honey-like tastes generally appeal to me the most.

Top five teas I’ve had thus far (in no particular order):

Mekong Breakfast from Rakkasan Tea Company

2015 Gao Jia Shan “Cha Duo Tang” Wild Harvested Hunan Fu Brick Tea, from Yunnan Sourcing

Asahina Gyokuro “Hon Gyokuro” from Hojo Tea

Any good Lapsang Souchong

2018 Cha Yu Lin “Liu Bu Xi Village” Tian Jian Basket Tea from Yunnan Sourcing