Dry Aroma: Soft, tannic aroma with notes of white wine.
Wet Aroma: Sweet wood, fruity and clean.
Cup: Rich, reddish-brown sepia hued liquor. Drawn from a long British tradition of blending Ceylon, Chinese, and African teas, this blend offers a clean mingling of brisk tannins with a moderate body to create a canvas for sweet, subtle oak, and elusive fruit notes to paint against.
Directions: Try using 3 grams (1 tsp) per 6oz in 200 degree water steeped for 3-5 minutes. Shorter steep times leave a sweeter and more nuanced cup, while those who prefer adding milk and sugar, will want longer extractions that will allow the tannins to brighten and sharpen the flavor.