info

• origin: Daintree rainforest, Queensland, Australia
• appearance: like dark, coarse peat; broken into small pieces, but not powdery
• scent:
• package instructions: none
• a gift from aunt

tasting notes

• 1.5 tsp + 200 mL boiling water + 5 min.
  • BAD. the child of ceylon and prince of Wales blend who inherited their worst traits. weak, anemic taste with a light broth. has an unpleasant aftertaste: like ceylon, but duller, more floral, and less refreshing.
  • with sugar: sweetened, but otherwise no difference.
  • with milk and sugar: maltier flavor peaks out. aftertaste mellows.
  • rec: increase tea amount to 2-3 tsp.
• 2 tsp + 200 mL boiling water + 5++ min.
  • accidentally oversteeped. still good and not too acidic. better balance of flavor, malty flavor now more prominent. strange aftertaste still present.
  • with sugar: very good. aftertaste removed completely.
  • with milk and sugar: ceylon-esque aftertaste returned, but now more like damp, musty crushed leaves.
  • rec: less steeping time
• 2 tsp + 200 mL boiling water + 5 min
  • aftertaste in balance with the maltiness. not as bold as assam, but also not as refreshing as ceylon. mediocre blend of both.
  • with sugar: sweetened, but not much difference in taste.
  • with milk and sugar: aftertaste diminished
• 4 tsp + 200 mL boiling water + 5 min + 200 mL ice
• cold-brewed