銀尖錫蘭茶

That gold spine on the black leaves is really striking, and the malty flavor with those tangy notes makes for a surprisingly complex cup. I’ve been brewing it a bit shorter to keep the smoothness from turning bitter.

The deep red color that brews up is beautiful, and I love the malty flavor with those tangy notes. The gold spine on the black leaves makes it feel really special.

I was skeptical about the "gold spine" claim on the leaves, but seeing the fine silver tips against the dark black tea in my hand made it real. The malty flavour comes through nicely with a slight tang that cuts through for a clean finish.