I couldn’t help “Twittering” about this tea last night before, I finished writing my review. While I don’t drink many black teas, when and if I decide to do so, it has to be a good black tea. Yes, I recognize “good” is subjective, so for the purpose of this review, I am the official authority when I say Mountain Malt is a good black tea. 🙂
Composition: Black tea from the Gingia tea estate in Assam Valley, India.
Dry Visual: A combination of charcoal and black colored tightly rolled tea leaves. In India, leaves rolled in this way are called BPS – Broken Pekoe Souchong. Thanks to The Simple Leaf for the picture.
Dry Aroma: An earthy yet soothing aroma.
Flavor: Mountain Malt is a vey robust and full-bodied tea which I like. I was amazed by the strength of the flavor. My initial tasting did not include sweetener. Because Mountain Malt is somewhat bitter, I found that drinking with sweetener is a must, to wit Sugar-In-The-Raw was my choice. The addition of sweetener rounded out Mountain Malt. In my next cup, I plan to add milk or cream as I believe the bitterness would be completely eliminated.
Liquor: Very dark red liquor tinted with brown.
Brewing Time: Recommended brewing time is 3 minutes. I brewed for the recommended 3 minutes.
Manufacturer: The Simple Leaf
I agree with The Simple Leaf website when they say Mountain Malt is the type of tea that would entice coffee lovers. While summer has left us behind, I still wouldn’t mind making a picture of iced tea using Mountain Malt. The robust nature of the tea would stand-up well to ice. If you have enjoyed a cup of Mountain Malt, stop by and share your experience. Until then… Happy Tea Drinking!