This tea brewed an amber colored liquor and immediately gave off a strong punch of apricots, trailed by a musky honey scent. The first taste—still too hot—yielded an indistinct malt-floral taste. Later after allowing to cool further, the liquor still seemed mild and subdued, and so with a third sip, I vigorously aerated it in my mouth and was hit with a powerful sense of syrupy ripe fruit and sweetened flowers, which, after swallowing, gave way to a dry, slightly sour tang. It, too, was pleasant.

The tea seems to do best at room temperature. At the tail end of my cup, after it had gone completely cold, the aroma seemed more developed and open, and all the different things I had tasted had finally married into a balanced harmony.

Between this and the Singbulli First Flush I tasted last night, the Puttabong definitely comes in second. But these two teas are far and away superior to most of my previous experiences with tea.

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