Notes:
I love this tea! It’s roasty and complex w/ just enough tannins and body to let you know it is a black while maintaining its smooth character.
You get a nice caramel nose off the leaves and from the liqueur itself. But, it isn’t just caramel, it’s a complex roasted (not burnt) caramel. The tea starts malty and ends with a pleasant note which I can only liken to a sweet and sour sauce; but in reality that description fails.
You must use at least 1 tsp / 6 oz (a standard cup is 8 oz) or your tea will be watery. Some people may prefer 4-5 minute steeping times.
My only complaint is a light peppery taste I get from the tip of my tongue when drinking this tea. I don’t think it’s a bad thing – I have had good teas with this characteristic – but I tend to dislike this sensation in anything from tea to beer.
If you are ever in Austin be sure to visit the shop. The owner is super friendly and will gladly share a cup and conversation.
Method:
1. Heated 24 oz water in tea kettle until bubbling but not boiling
2. Temp checked w/ kitchen thermo: 192 F
3. Dropped 4 tsp leaf inside kettle and covered
4. Filled tea pot with warm water from sink
5. @3 min emptied tea pot of water and filled with tea (used mesh basket to catch leaves)
