If you find yourself in Munich, a trip to Dallmayr is a must. Dallmayr is a delicatessen that has a wonderful selection of food, chocolate, coffee, spirits and tea, much like Fortnum & Mason in London.
– Well sorted dry leaf (not overly broken or full of dust) with golden tips scattered throughout
– Little aroma
– Cups out a rich, dark liquor
– The liquor is more aromatic than the dry leaf, but it does not make a strong impression
– Like some other East Frisian teas that I’ve tried, it is medium- to full-bodied, malty, has a spicy finish and is smooth (probably the least astringent of the East Frisian teas I’ve had)
– Infuse 5 to 6 minutes and drink with milk. This might seem like an excessive infusion time, but it is really needed to draw the flavour out. If you’re keen to take East Frisian tea in the traditional way, you’ll need heavy cream and rock sugar
– While I do like this tea, and I think it is a solid everyday tea, it does have a complex flavour profile or great aroma – which is characteristic of most East Frisian teas because heavy cream and sugar are added. I would recommend picking up a box if you’re at Dallmayr, but I would highly recommend that you check out the numerous teas that they sell at their tea bar (unfortunately these teas are not on their website)