Looking at how this steeped up I get why the Chinese call what we know as “black” teas “red.” Because that’s exactly how it looks—red. And I wouldn’t quite say it tastes that way, although there is a spiciness to it—more than what I remember of the other Ceylon Vithanakanda I tried. Otherwise, like that one, this makes me think of the most basic of basic teas. A Lipton or Tetley with substance and class. An ur-Black tea that could stand for the entire class. A very enjoyable tea, although lacking the kind of character that makes me want to order it again.
Preparation
Boiling
3 min, 0 sec
