Dry it has nice size dark twists that smell a little sweet almost like raisins and a little like a warm tobacco field. The wet leaves smell a little fruity, too. The cup brews a dark orange/brown and smells malty. The taste is mostly malty assam with a slight astrigency especially as the tea cools, but there is an underpinning of ceylon. The second cup I added a little sugar which I think brought out more of the ceylon flavor without losing too much of the malt. I tried a little milk after that and it became more malty again but lost it’s astrignecy. Overall a good breakfast tea, a nice break from the more ceylon based breakfast teas I usually drink.

Boiling 4 min, 15 sec

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Grew up in Texas, lived and worked in Australia and New Zealand for a year. Now I am back stateside and living in Oregon. I drink most any kind of tea but blacks are my favorites.

“Tea is the taste of my land: it is bitter and warm, strong, and sharp with memory. It tastes of longing. It tastes of the distance between where you are and where you come from. Also it vanishes—the taste of it vanishes from your tongue while your lips are still hot from the cup. It disappears, like plantations stretching up into the mist.” Little Bee (Chris Cleave)


Brookings, OR

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