They do not lie when they say long leaf - the leaves are huge! They have a fresh malty aroma. I brewed them for about 3.5 minutes with boiling water. This was such a good tea, the flavor is malty and nutty - perhaps walnuts, It is earthy, but has a sweet floral edge to it. Stands up well to cream, but you get the best flavor/aroma nuances as is.

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Alex Zorach wrote: on December 2nd, 2011

This tea sounds really interesting. I love trying tea from different regions, and I have yet to try any single-region teas from South America. Also, lately I've noticed that I seem to have a preference for long-leaf or large-leaf teas. I think they tend to have greater complexity.

I think I've had this preference for quite some time but I've only started to notice it. For example, one of my favorite teas to come out of Darjeeling was a long-leaf green tea from Makaibari estate, unusual because Darjeelings usually use the small-leaf Chinese cultivar and are made of small, young leaves. I also recently tried a very inexpensive tea, Ceylon Tea OPA, from Ahmad tea, with very large leaves, and I absolutely loved it.

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