Good Afternoon

Tea type
Black Tea
Black Teas
Astringent, Citrus, Cocoa, Dark Bittersweet, Lemon, Malt, Pepper, Smoke
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Loose Leaf
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Edit tea info Last updated by Mastress Alita
Average preparation
Boiling 3 min, 0 sec 2 g 12 oz / 350 ml

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From T2

Inject a bit of spark into a slow afternoon. This medium bodied blend has a light finish and a dose of dazzle that will see you through to clock-off time.

Ingredients: Black tea

Brewing Instructions: 1 tsp per cup, 2-4 mins at 100 C (212 F)

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2 Tasting Notes

1095 tasting notes

Sampler Sipdown September! One of my T2 black tea samplers, which I decided to make as an afternoon cuppa. It’s been discontinued so I can’t get any information on it now, so your guess is as good as mine as to just what “black tea” makes up this blend. It’s described only as “medium-bodied.”

The leaf looks mostly like the hearty CTC black used in breakfast blends, with a few larger, full leafs interspearsed throughout. Dry leaf smells like… black tea. (Sorry, I just can’t get poetic about it). Steeps up a deep amber brown and actually smells quite nice brewed, malty but not overly so, with a somewhat spicy note, a bit like cinnamon and brown sugar.

Drinking the tea I can tell that there was at least some Chinese black in the blend (Keemun, perhaps?) as I’m getting notes of a dark bittersweet cocoa, with a smoky and slightly peppery taste on the finish, which I recall tasting in that tea. But the base is very malty, and there is more astringency than I usually get with from Chinese blacks. I think I’m also getting a little bit of a lemon citrus toward the end of the sip, so perhaps a Ceylon mixed with either a Keemun or a Yunnan black? Possibly they threw Assam in there as well, but I think then it would be darker/bolder and more of a breakfast blend than an afternoon blend.

That’s my closest guess lacking any detailed info. It actually has quite a bit of body; I’d have no problem drinking this as a breakfast tea, to be honest. But then again, I don’t like my blacks with a lot of bitterness and overly astringent to the point where they need milk, and while this tea could easily take it, I am having no problem drinking it plain. And that’s really my comfort zone with a black. I think having a bit of Chinese black to temper down Assam/Ceylon is also exactly what I need, since my palate really enjoys one but tends to be pretty meh about the other.

Flavors: Astringent, Citrus, Cocoa, Dark Bittersweet, Lemon, Malt, Pepper, Smoke

Boiling 3 min, 0 sec 2 g 12 OZ / 350 ML

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1024 tasting notes

I’ve had friends staying this weekend and our go-to pot of tea has been this blend lovely stuff with a splash of milk for an afternooner.

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