This tea brewed to a cloudy copper tone, and smelled richly of honey, chocolate, and earthy spice—cinnamon, or allspice, or the peppery side of cardamom. It smelled as if it would be oily, in the way of a full-bodied Scotch, but also syrupy and sweet.

The mouthfeel is smooth, but on the watery side compared to the silken quality of certain green teas. The flavor gave off hints of a peppery, fragrant spice on the back of my tongue, and yielded a slightly fruity aftertaste. Aerated in the mouth, it gave off an impression of carob, caramel, and gooey ripe figs in honey. The final aftertaste had a hint of a darjeeling-like muscatel.

This is a lovely tea that I will add to my afternoon rotation, alongside the likes of fruity Keemun Mao Feng and smoky Lapsang Souchong.

2.5g/6oz • 205ºF • 3min

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