Today's tea is another of Shan Valley's samples, the Black Tea to be precise! This CTC (crush tear curl, a method for processing Black Tea. For all the information you could want on this method of processing, I present this Wikipedia article for your knowledge hunting needs) is made from Black tea from Myanmar, as with the previous Shan Valley tea there are no steeping instructions so I winged it, steeping at 212 degrees for 3 minutes and 30 seconds. The aroma of the tea is quite rich and invigorating, blending strong sweet malty notes with rich nuttiness. It reminds me a bit of the aroma of a strongly nutty coffee, or even one of those fancy coffee tea blends that I have tried once or twice. There is a finishing aroma of roasted peanuts. The aroma of this tea certainly wakes up your nose.
The brewed tea leaves have a both earthy and malty aroma with a finishing sharpness. The sharpness reminds me of strong Kenyan CTC tea, there is a touch of sweetness at the finish. The liquid is bright and malty (and quite a lovely color) with a sweet creamy, almost fruity quality to the aroma.
|No, Hermes, you cannot have my tea, you are made out of chalk.|