New Tasting Notes
If I could find this blend without the licorice in it, I’d be crazy about it; unfortunately, it’s a sour/dirty mid-note that’s really jarring. Still, this is a really impressive balance of so many different flavors, and it is very, very foody.
ETA about three hours later: I am pretty sure this is responsible for my splitting headache. Never have done well with licorice.
First produced by Menghai after the name change to Xishuanbanna Menghai. Production started in ‘97. This specimen part of a tong. Slightly loose, and damp ’shu’ beeng cha. Quick rinse and first two brews were very dark due to presence of loose leaves. Subsequent brews mellowed out, with hui gan appearing, and slight ‘dust’ notes. Beeng has been opened to air and ‘re-vitalise’.
A nice spice scent prior to steeping. While and after steeping it’s a slight spice with almost a citrus hint or two. Looks like a pale black or herbal tea when it comes to the coloring. I kind of thought this would be spicier but am glad it isn’t. A nice change from the over the top and dark spiced bagged teas. I like this one – glad I got it!
You can sure smell the Apricot prior to steeping. While steeping you can almost smell what seems to be a hint of chocolate even tho I know it’s not…and maybe even a very little bit of fresh wood or bark even…but just a pinch. After Steeping it’s more of a earthy and apricot-esque smell. Nice. The coloring is a rich reddish-brown. The taste is a great blend of Honeybush and Apricot – neither too overpowering. Very pure tasting.