Company/Brand Name: Teavana
Name: Copper Knot Hongcha
Category: Black Tea
Form: Loose Leaf
Origin of the Leaf: Yunnan Province of China
The Leaves: A beautiful black tea with lots of golden tips, all of which are hand-curled into a spiraling knot
Flavor: A rich, malty and earthy black tea with notes of dark chocolate and just a touch of sweetness
Overall: I found this tea to be absolutely captivating cup after cup. The Copper Knot Hongcha has wonderful depth and complexity that makes it quite intriguing. In addition, I really enjoyed playing around with different infusions in an attempt to acquire the perfect cup. I would definitely purchase again!
I’ve been drinking the Copper Knot Hongcha for about a week now and I still find each cup to be a bit of a mystery, which made drinking this tea lots of fun! However, I think I may have unlocked one or two of the secrets this tea has to tell.
For instance, when using water just under boiling, the tea reveals its chocolaty undertones and malty flavor. But, when its lovely leaves are steeped in boiling water, a rich brew is produced with some bite too it; reminding me of my coffee drinking days.
In addition to this tea’s interesting flavor profile, I found it quite entertaining to watch the leaves unfurl as they steeped. Not to mention the imagery that came to mind when sipping this tea.
I often imagined a log cabin nestled in the woods on a cool spring-like day, when the snow is just starting to melt. This imagery came to mind, I believe, because this tea has sweet-earthy taste to it, reminding me of how the ground smells when it is allowed to see the sun after several months of a snowy, cold hibernation. A perfect tea on a cold, dreary winter day when springtime seems to far away.
I had purchased the Copper Knot Hongcha from the Teavana store at the Mall of America. Since I didn’t have any canisters at home, I decided to also purchase a Washi tea tin. I had the friendly Teavana guy place my loose leaves in the red canister for safe keeping!
Teavana suggested using one teaspoon of tea per eight ounces of water, heated to 195F. The leaves should steep for about 2-3 minutes. I found these directions to be fairly accurate.
I used my one-serving, glass teapot to steep the leaves, which worked okay. However, I would recommend using a larger teapot to give the leaves even more room to expand, because the unfurled leaves are quite large. Adagio’s PersonaliTEA teapot worked very well for this purpose; I took out the brewing basket, which gave the leaves plenty of room to unfold.
Infusions – You’ll want to play around with different infusion times to find your perfect cup. I personally found that I was able to get two delicious infusions from the Copper Knot Hongcha. For the first infusion, I steeped the leaves for about 2 to 3 minutes. Then, for the second infusion, I allowed the leaves to brew for a good 5 minutes.
I do like my tea on the stronger side, so if you prefer a lighter brew you may be able to get a few more infusions out of the leaves than I did.
Oh, I even forgot about my brew a couple times. When I finally remembered to check on it, the leaves had been steeping for a good ten minutes or more. Yet, this tea never got bitter.
I Want This Tea!
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Vendor Provided Sample: No
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Photo Credit: A Girl With Tea
This is “a girl with tea” signing off once again.
Remember to live, laugh, love and drink plenty of tea.