When I saw that The Tea Practitioner, Sierra, offered a black tea and a white tea from the same tea farm located on Mount Kilimanjaro, I wanted to try both to compare!
Description: “This dark liquor offers a deep maltiness, and a buttery quality, with echos of oregano.”
Instructions: Teapot | 2g | 250m 97°C (208°C) | 3-4 minutes
Review: The dry dark chocolate leaves had some golden tips and a faint woody and sweet fruity note. When warmed in the glass pot, the dry leaves were reminiscent of plums and figs. After infusing, the long leaves were mostly unfurled and carried a smokey quality. The amber reddish-brown liquor colour smelled of apricots, fruit, and earth.
Having tried the tea at both 3 and 4 minutes, the two different times brought out two sets of flavours. At 3 minutes, the liquor was fruity, earthy, and malty. The tail end of the sip was more smoked with dryness at the back of the mouth. Whereas at 4 minutes, the liquor leaned more woodsy and charcoal in taste. There was also some some additional underlying plum and malt sweetness. When cooled, the liquor was more woodys, roasted, and malty.
Both infusion time brought something different to the table! This would be a nice breakfast tea or a something that would pair well with a sweet dessert (3.5/5 rating).
- Type: Black tea
- Origin: Mount Kilimanjaro, Tanzania
- Caffeine: Unknown
- Ingredients: Black tea
- Company: The Tea Practitioner
The question of the post: What country have you not had tea from before but would like to?
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