A complicated brew indeed. Although a member of the Teavana lineup, I was impressed by its muscatel-like nuances and spicy aftertaste. A little on the expensive side, but enjoyable nonetheless. Tastes great iced or hot with a little bit of rock sugar or honey. Teavana describes the tea as, “Hand-curled in an artful, spiraling knot, this golden and black tippy tea brews to a rich coppery-colored cup. Grown in the famed Yunnan Province of China at a 2,000 foot elevation, this exquisite tea is comprised of delicate pairings of single buds and leaf pairs. The taste is complex and full; this is a tea not to miss. Excellent as a morning or afternoon tea, it contains 20% of the caffeine in a cup of coffee. Good for multiple infusions.” This infusion has many flavor similarities to Congou teas I've tried in the past- especially considering the muscatel and spicy notes. I wish Teavana gave a little bit more background on the origin and style of preparation. Unfortunately I think they focus purely on marketing strategies.
Copper Knot Hongcha Black Tea
Steeping Suggestions
Leaf Quantity: 1 tsp/8 oz cup
Water Temp: 195º
Steep Time: 2-3 min.
No comments:
Post a Comment