This amazing Breakfast tea is a blend made by Sharyn Johnston from Australian Tea Masters
. Australian Tea Masters is an organisation focused on tea education and tea production. Tea blending trainings, sommelier trainings, and masterclasses about tea culture and the tea industry make ATM one of the leading organisation and, for sure, a unique source of high-quality knowledge about tea. The other side is a private label, which offers rare single-origin teas, blended teas, and wellness blends.
Blended from pure organic black teas from the mountains of Java surrounded by lush rainforest and waterfalls. This tea delivers a rich cup with notes of roasted hazelnuts and malt. Pure Camellia Sinensis spring leaves, gently processed with love and passion. Very delicate, but at the same time complex flavour makes this tea one of a kind.ORGANOLEPTICS
This tea is a great example of classic Western black tea consumed for breakfast. Complex and intensive, this tea is a great accompaniment for food and desserts. Despite this, I find this tea quite interesting for brewing by the 'Pin Cha' method to appreciate its multilayered taste and character. I recommend you try both ways to find yours!
Dry tea leaves have a sweet, baked fragrance with notes of sweet and sour bread, seeds, and forest berries. After rinsing aroma opens up into sour berries, dried plum, and black bread. The taste is deep and mellow with woody, nutty, and bakery notes. Lovely velvety texture with a long-lasting aftertaste. Complex and intensive tea will wake you up and set the right rhythm for your day.GASTRONOMY
This tea will be a great pairing for chocolate deserts, as well as second courses based on red meat. Thanks to its woody notes and tannins this tea also will be a good pairing for red wine and dried meat.