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On Ming Hin Lychee Black Tea

Steeping black tea at a lower tem­per­at­ure and for a short­er time has dra­mat­ic­ally increased my enjoy­ment of fla­voured black teas — the fla­voured com­pon­ent is not over­whelmed because the black tea is less bold and bit­ter. Unfortuantely, that meth­od doesn’t seem to work with On Ming Hin Lychee Black Tea.

Steeping 3 grams of loose leaf in 200 ml of water at 85°C for 90 seconds yields a red-brown liquor with the rich smells of black tea. While there’s a hint of the lychee in the dry loose leaf, there’s no hint of those trop­ic­al notes from the infu­sion. A sip reveals the faintest hint of lychee in the head before the rich­er and bolder notes of the black tea emerge and dom­in­ate in the body with a sweet bit­ter fin­ish char­ac­ter­ist­ic of black tea. The hint of lychee returns shortly in the after­taste, linger­ing with a slight astrin­gency. The weak­ness of the lychee would have me con­sider this a gen­er­al, rather than a fla­voured, black tea with a pleas­ant round fla­vour.

With a par­tic­u­lar fond­ness for lychee, I’d prefer a stronger lychee fla­vour akin to Lupicia Lychee Oolong, which has a deep and com­plex lychee fla­vour, or Lychee Black Tea by The Tea of Tao, which has a simple but obvi­ous lychee fla­vour (review forth­com­ing).

This tin of On Ming Hin Lychee Black Tea con­tained 150 g. The tea ori­gin­ated in China and was gif­ted by fam­ily vis­it­ing Guangzhou, China in 2015.