Trà Ceylon vị gia vị hoang dã

The whole cloves are visible right in the tin, and you can smell them the second you open the lid. Brewed it for about three minutes and the spice sits nicely behind the black tea instead of overpowering it.

The cardamom comes through first, then a warm clove finish that lingers just enough. I've been brewing it loose in a small pot every morning and it holds up to a second steep without going bitter.

The whole cloves floating in with the loose leaves give it a warmer, spicier smell than the plain Ceylon I usually drink. Steeps fine with just a few minutes, though I wish the leaf pieces were a bit bigger since the small bits slip through my strainer.