Dry leaf aroma: Jasmine with a faint hint of anise.
Wet leaf aroma: Floral and slightly sweet.
Preparation: Brewed entire package western style in a 12oz ceramic infuser mug.
First steeping: 3 minutes at 165 degrees.
Pythia is lovely yet simple with a delicate green tea base and a predominate essence of jasmine. Freshly brewed, this tea has a strong jasmine aroma, but as the liquor cools there is a subtle undertone of citrus. The flavor profile is much the same as the aroma – while hot, jasmine is the main note, but as the tea cools a mild lemony tang comes to the forefront.
Second steeping: 3 minutes 30 seconds at 170 degrees.
The second steeping of Pythia maintains the lemony tang with a slight jasmine and grassy green aftertaste.
Notes: This tea would hold up to at least three infusions, however I stopped at two. It is a shame that the sample of Pythia Ritual Jasmine Tea was not larger. I am not sure where this loose leaf was sourced from but I would gladly purchase more.
Flavors: Jasmine, Lemon, Green Tea
Dry leaf aroma: Malt with hints of cherry.
Wet leaf aroma: Stone fruit and a crisp tartness.
Preparation: 1 tsp in 10 ounces of water. Initial quick rinse with prepared water, then brewed western style in a ceramic infuser mug.
First/only steeping: 4 minutes at 212 degrees.
Freshly brewed, brisk tannin and malty notes are most prevalent, with a stone fruit aftertaste. A creamy mouthfeel is present at the end of the sip. As the cup cools a vibrant cherry note comes to the forefront and the creamy mouthfeel is more prominent in the aftertaste. I let this cup cool completely, after which the cherry essence truly came out and lingered pleasantly for quite a while after the sip.
Flavors: Cherry, Malt, Tannic
Dry leaf aroma: Cacao nibs, malt, and faint suggestions of spiciness.
Wet leaf aroma: Carob, pepper, and subtle vegetal undertones.
Preparation: 1 tsp in 10 ounces of water, brewed western style in a ceramic infuser mug.
First/only steeping: 3 minutes 30 seconds at 200 degrees.
While hot, Red Lily has a chocolate and malt aroma. The predominate flavors are cocoa with essences of malt, carob, pepper, and a subdued spiciness. As the cup cools, the spiciness comes forward and a suggestion of plum appears. The cocoa remains true throughout the cup and pairs wonderfully with the spiciness as the liquor changes temperature.
Because this is a rolled tea, I under-leafed my cup. Next time I will add more leaf to see if I can coax out different nuances.
Flavors: Carob, Cocoa, Malt, Pepper, Plums, Spice
Dry leaf aroma: Lychee, dusky grape, slight floral undertone.
Wet leaf aroma: Slightly musty with suggestions of lychee.
Preparation: 2 tsp in 16 ounces of water, brewed western style in a ceramic infuser mug.
First/only steeping: 3 minutes at 212 degrees.
The hot infusion smells wonderfully of lychee with a delicate undertone of grapes and roses. White hot, the liquor has a dominate essence of lychee and a suggestion of sugary rose. As the cup cools, notes of hibiscus mingle with the lychee and the floral undertone is less pronounced. This tea lingers pleasantly on the palate and I think it would be wonderfull chilled.
Flavors: Lychee, Grapes, Rose
Dry leaf aroma: Malty sweet with a hint of pipe tobacco.
Wet leaf aroma: Alfalfa.
Preparation: 1.5 tsp in 10 ounces of water, brewed western style in a ceramic infuser mug.
First/only steeping: 3 minutes at 200 degrees.
Pleasant malty molasses aroma with a beautiful sable liquor. While hot, the undertones are pure malt and molasses. This Assam definitely stays true to its bouquet! As the cup cools, a sugary astringent aftertaste develops. A nice, substantial mouthfeel is present throughout the cup.
This was a delightful Assam to start my day and I hope to be able to keep this one in stock, which is saying something for someone who has so much tea!
Flavors: Malt, Molasses, Sugar