Tea Company: Golden Moon Tea (website)
Ingredients: Fine hand-plucked black teas from China, India and Ceylon
Vendor Suggested Preparation: Infuse 3-4 minutes in freshly boiled water
Keemun, Assam, Ceylon, and Darjeeling teas each have their own personalities: grainy, stout, brisk, and wine-y. Thus, you’d expect a blending of these personalities to be the tea equivalent of a cheerful and intellectual morning conversation.
What you get, however, is the tea equivalent of morning senior-citizen buzz at the Branson hotel breakfast buffet—the kind you tune out because there’s really nothing worth eavesdropping on.
Don’t get me wrong—it’s good tea. It’s distinguished senior-citizen buzz. But to my highly uneducated palate, the blend tones down the character of the individual ingredients…the “brisk and complex” flavor and “subtle floral overtones” just aren’t there.
Prepped according to package directions and left a full four minutes, the tea is a nice, clear copper color. Golden Moon ensures that the leaves are quality enough to take a second steep, no problems there. A little milk with the second cup may have kicked up the Assam mojo a little bit, but still … just murmuring white-haired tourists in embroidered autumn-leaf sweatshirts.
Golden Moon’s sample packs are nice (vacu-packed foil sleeves), but tiny (you’ll be lucky to squeeze two dry leaf-cups out of one). Perhaps if I had had a full tin to stick my nose in and experiment with, I could have gotten some real gossip out of the grannies.
You can purchase the English Breakfast directly from the Golden Moon Tea website.
Written by GG
Its All About the Leaf Reviewer
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