It is a bit of a mouth full to say, but from this tea, I can tell they have great productions!
The estate is at about 2400 feet above sea level, and is categorized as a Ceylon low grown tea.
This tea is from the Cultured Cup, and as some of you know, I am well acquainted with both Kyle and Phil, the owners of the shop, located in Dallas, Texas.
The leaves are beautiful. They are wonderfully wiry, with slender, silver tips scattered in great numbers throughout the dry leaf.
The smell has hints of wheat and honey, and a distinct, light malty smell I can only associated with Ceylon teas.
The mouth feel is thick, and flavorful, only exhibiting the best qualities of a Ceylon.
There are notes of honey, sun dried tomato (interesting, but only truly understood once tasted), grains, and a bit of a woody hint.
I am surprised that this is the product of a low-grown region. Not to say that in a negative way, just referring to the fact that usually low-grown teas are a bit more assertive and bold in the way in which they present themselves.
Astringency is not too powerful, but is evident and lets me know I am consuming a black tea. I almost couldn’t picture a Ceylon black without astringency, nor would I necessarily want to.
Astringency contributes character and dimension to tea.
During the glass brewed session, I was only accompanied by my accounting project, and the stillness of my dorm in the evening hours.
My recommendation, get your hands on some and get to steeping. This is a tea that you will not want to miss out on.