Accept a bardie's gratfu' thanks!" Robbie Burns, "Scotch Drink" 1785
This tea can be described as Chinese black tea marinated in a Scottish malt whisky flavor. According to Scotch connoisseurs, estery flavors in moderation are desirable in Scotch whisky. Estery is possessing chemical esters, such as fruity, floral and solvent odors/scents. The dominant scent of the tea is estery: pear, banana and nail polish. One sniff of the dried leaves could make Robbie Burns turn in his grave.
The brewed tea is still estery but surprisingly smooth with a hint of malt. It is reminiscent of a fruit-flavored tea, not Scotch.
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| Whisky Flavored Tea |
Dry Leaf: Chopped pieces make up the dried leaves. Their pear-like or varnishy scent is overwhelming.
Wet Leaf: Behind the nail polish scent, there is a faint smell of wet straw.
Liquor: The tea is golden brown. It is smooth with pear-like and malty flavors. There is barely any astringency but a slightly sour aftertaste.
Tee Score: 3 of 5
