Hmmm, this is not what I expected from the dry aroma. In the bag, the tea was a lovely toasty pile of stemmy pieces. The almond cookie notes are what inspired me to brew this on a Sunday morning at 7 am. When it was covered in 175F water, though, a very intense roasted buttery corn scent filled the area. It went from the appeal of a dark toasted oolong to hot wet movie theater fare in a heartbeat.
After apprehensively pouring the liquid out of my little teapot and into a big pottery mug, I immediately disposed of my leaves because I didn’t think I could stomach another cup of that stuff after this one. The liquor came out of the spout as a deep amber, and the aroma was slightly more straw-like and less Flavacol-saturated popcorn (a definite relief.) My first instinct after tasting the hot brew was to spit it back into the cup because my taste buds didn’t know what do to with it. (I did not because I had just eaten an apple and didn’t want any of that in my cup with this stuff. I persevered.)
After getting used to it, though? And letting it cool a bit so the steam isn’t punching me in the face with that popcorn aroma? Much better. It’s a very dry, savory tea at the start of the sip and yeasty in the mouth. Lots of freshly baked bread notes. If you’re looking for a tea with natural sweetness, this isn’t it, as it’s purely savory with the exception of what could be a jam note but feels like tomato-y rosehip in the aftertaste. It was easier to finish than I expected and I think that this would hit the spot for anyone who prefers dry, umami teas without any vegetal notes. I can’t fault it for the toastiness simply because I’m used to naturally sweet teas with fruity tones.
Not my personal cup of tea, but it’s well-rounded and worth trying.
Flavors: Brown Toast, Popcorn, Straw, Toasty, Yeast