Aroma:
Dry leaves give off a sweet, warm honeycomb, dried figs, and wildflower fragrance. The aroma develops into layers of caramelized sugar, stone fruit (especially ripe plum or peach), and a soft woody undertone with a hint of cinnamon, muscatel grape, or spiced dates when steeped. There is a complex honeyed floral fragrance reminiscent of black tea mixed with dessert wine.
Taste:
Rich, smooth & naturally sweet with no flavouring. Leafhopper insect activity on the tea leaves produces a characteristic honey note. Expect golden syrup, cooked pear, sultana, malted grains and floral high notes like orange blossom or honeysuckle. This one is more delicate and softly fruity than most heavily tannic black teas - almost no bitterness here.
Mouthfeel:
Full-bodied and plush with a velvety smooth texture covering the palate. A light juiciness keeps the liquor from becoming cloying. This light whisky is smooth in taste and weight, providing a smooth and luxurious drink from the first sip to the last one.
Finish:
It is long and lingering, with a honeyed trail that recalls dried fruit, warm wood and soft floral notes. There is a clean, lasting aftertaste of mild spice and nectar which gradually fades away, making this an ideal wine for quiet drinking or reflection.
Liquor colour:
From deep amber to reddish-gold, often with brilliant brilliance. Late steeps can deepen to ruby-brown but remain clear.
Lovely with:
Very good with shortbread, fruit tarts, or lightly spiced dishes. Pairs well with Taiwanese pineapple cake or almond biscotti, or alone as a naturally sweet afternoon tea. It also tastes best cold brewed to bring out its honey-fruit notes, or blended with rose or osmanthus.
