Thought it was silly that they wanted this tea to be steeped for 7 minutes. Most teas can hardly make it to five minutes before they are tannic. Which isn’t a bad thing as there are those, like my father, who like a good strong cuppa. Not me though.
So I only went about 3 minutes. It seems like many of the teas I’ve tasted that are grown in volcanic soil tend to be lightly in taste and need a longer steep time. So here we are on my second steeping. I’ve stopped at five minutes out of curiosity.
The astringency is already kicking in but I’ll go the extra two and pray it doesn’t become a bitter bash. They weren’t kidding when they called this twisted. The dry leaves are not just twisting but also curving and rolling. During the two extra minutes the liquid cooled slightly allowing more flavor to come through. Perhaps it’s just me but I really feel that when the water is hot you can’t truly experience any of the flavor.
The mouth feel like clean with a slight caulky feel, but maybe that is the astringency kicking in. Which has strangely mellowed as the water has cooled. Mineral flavors of volcanic soil co-mingle with earthy flavors of cedar and musty, forest floor. If you are ever in Hawai’i grab yourself a bag or better yet go check out their estate in Kilauea.
Want to Know More About This Tea?
Leaf Type: Black
Where to Buy: Cloud Water Tea
Maintaining a bold and consistent character, our Twisted Black tea is full-bodied, very smooth, and possibly woody with an underlying sweetness and aftertaste of sweet potatoes.
3 grams per 6oz water. Steep for 7 minutes at 195 – 212 ° F. Re-infuse with increased time.