This tea is picked from wild trees that are between 200 and 800 years old. The tea has been named ‘Wild Boar’ because of the boars that roam the area.
Dry leaf: The dry leaf consists of broken and large leaves. Some of the larger leaves have golden tips. The dry leaf has a light crisp aroma
Infused tea: When using five grams of tea per 250ml of water, the tea cups out a dark orange-brown liquor that has a malty aroma. The tea is medium-bodied, with a moderate amount of astringency, and a malty flavour. When using three grams of tea per 250ml of water, the tea cups out an orange liquor that has a sweet, chocolatey aroma. It is still medium-bodied, but the astringency is tamer, and the flavour is less malty and a little sweeter (a bit jammy or berry-like). The astringency of the liquor leaves a dry mouthfeel
Infusion tips: Try making this tea with three to five grams of tea per 250ml water at 90 to 95C. Infuse two to four minutes. Try getting two infusions out of this tea
Comments: Infused longer with more tea, this tea reminds me of strong long leaf Assam. It is malty and has a good hint of astringency. Infused shorter with less tea, this tea is like a Ceylon. The flavour is bright and refreshing, but still has some astringency. I personally like infusing this tea longer and putting a little milk in it. The milk pulls out some sweetness and rounds out the malty notes
Retail price: 10 grams for £1.24 / 50 gram for £4.50 / 100 grams for £8.28