The dry leaves smell very sweet with an undercurrent of sugarcane, malt, and grape juice concentrate. I know purple tea… am I making up the grape smell? I drank through 60 grams to try and prove myself wrong before writing this.

I brewed up 6g in a 120ml gaiwan using 190F water and roughly 30 second steep times ( I dont time my black tea just have a feel for starting at about 15 seconds and by steep 10 I’m at 45 seconds to a minute)

The liquor smells like one of those malt sodas with grape flavoring, quite unique. It has a deep satisfying sweetness of frozen grape concentrate mixed with malt powder. I DO NOT usually like fruity black tea, but the grape isn’t sour or overpowering, it flows smoothly with the malty sweetness. I would compare it to a good Indian breakfast assam very malt forward, exactly what I want in the morning with grape must to keep it interesting. I find that I don’t get as much traditional Jingmai character from this tea. The mouthfeel is smooth with a hint of oil and a lasting sweetness.

I always get about 10 infusions out of this tea with the last infusion at a rolling boil, and the second to last infusion at 200F. The flavor stays with the tea remarkably well, not changing too much or getting markedly weaker.

This is a very unique and delicious tea. It’s not a tea I would want every day, but I want to always have a tin in stock. It satisfies the cravings for a grape tea that I didn’t know I had before trying this. The tea makes me want to experiment with brewing a malt heavy beer with the addition of dark grapes.

Flavors: Grapes, Malt, Sugarcane

190 °F / 87 °C 0 min, 30 sec 6 g 4 OZ / 120 ML

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I am a trained Cicerone (Beer sommelier) attempting to transfer my palette and skills to the tea world.

I have been enjoying tea for well over a decade, and more recently have come across my true passion for tea. I love learning about the culture, history, production, cultivation, and most importantly enjoyment of the beverage itself.

My favorite tea is black followed by sheng then oolong so far.

So far my favorite terroir is Jingmai with Yiwu a close second.



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