I can hold myself back no longer. I have to try this tea. I’m going to use Auggy’s time and temperature settings and see if I get rye bread to form in my cup.
The leaves, as has been said, are unbelievably, almost freakishly, long. I just had to take a ruler to them. Here’s the measurements on a random sample of 3 leaves. Understand that this is from end to end, and they twist and curve like climbing rose vines, so their actual length is longer.
1. 1.75 inches
2. 1.5 inches
3. 1.75 inches
They’re basically rake-able length leaves. Imagine that. Or maybe don’t. Wouldn’t want anyone inadvertantly to induce a catatonic state while contemplating such pure tea rapture.
They are a very dark green. Like a few shades closer to black than olive drab, and intensified. There are some amazing, silvery buds in there. The leaves have a patina that gives an impression of softness. Really gorgeous. A+ for the look of the dry leaves.
Their smell is toasty, roasty, nutty, green (!), fruity, sweet and there is even a coffee-like note in there. Fragrant, complex, deep. A+ for the smell of the dry leaves.
I’m steeping them in the Breville for 4 minutes at 205. It’s like watching grass grow. I can’t wait! It occurs to me that I may not have put in enough leaf. The Breville comes with its own scoop, which it suggests you use. However, the scoop doesn’t really accomodate leaves that are almost 2 inches long. So there was a lot of white space in there. I’ve decided that if I don’t get a terrific result this time I’m going to call a do over and use a scale measure instead before proceeding. I don’t want to short change this tea.
And the verdict is, I’m not sure. The liquor is very light in color, rather oolongy. I’m thinking that’s not how it’s supposed to be. So I’m going to do it over and make sure I use 3g per serving on the scale. Here goes.
Fascinating. I used 6g for 500ml this time. And I still get a liquor about the same color. This is the yellowest, most un-black-tea-colored black tea I’ve ever brewed! It’s not what I would describe as “crystalline amber” but it does reach amber, on the lighter end of the scale. Do I give it an F in liquor color for not being an example of its class, or an A+ for being different and interesting and true to its description? Pass for now.
The aroma is like the smell of the dry leaves writ small, plus it opens up to give a preview of what one might expect in the taste. I totally get the rye bread! I don’t know if I could have identified it that specifically on my own, but I get the unsweetened bready, grainy aroma (which could also be the barley identified in the description), and right at the beginning there’s a dry, almost sharp note that is very reminiscent of rye. And yet, there’s a fresh, almost green smell as well as a lovely, soft, sweetness around the edges. And gosh, I still get something roasty that’s a little like coffee. A+ for aroma.
Light bodied, but deep flavored. Smooth, but slightly astringent. There’s a complexity that is suprising given the body of this tea. I usually associate complexity with full body, but that association has just been defenestrated.
There’s a sweet, bready, flavor and a dark, black tea taste that sneaks up on you to remind you what this is, just when you thought you were drinking something else. A sweet, coffee-like aftertaste.
Random wet leaf measurement: 2.5 inches! Wow!
I haven’t ever given a perfect score and I’m not sure I’m ready to. But this is definitely an A+ of a tea.