Dry Tea Leaf:
Appearance: Tea leaves are distinctly fragrant and is a combination of at least 3 to 4 different flowers. The size are fuller comprising of the buds and the two leaf structure. Colour is a mixture of light and dark green delicately rolled, perfectly roasted, and has a natural floral notes of the Himalayas. Multiple notes of at least 3 to 4 flowers were noted.
Fragrance: Dry leaves have a sweet floral mesmerizing fragrance.
Appearance: Brighter shades of sparkling lemon.
Fragrance: Multiple fragrance of natural floral notes of Mariegold and of the other Himalayan flowers and wild orchids are dominant in the liquor. Flavours of ripe orange and its peels were noted.
Flavour: Floral fragrance is distinct, no astringency, and tastes of unripe guvava was noted from this freshly made tea. A sweet floral lingering taste of Mariegold and ripe orange was noted as an aftertaste.
No. of Infusions suggested: 2