Bob Campbell, Master of Wine
New Zealand

Aromas of lemon blossom, toasted, malted barley, biscuit and peat. Rich, full-bodied tea with a backbone of fine-grained, drying tannins.

Hubrecht Duijker, Wine Connoisseur, Taster & Writer
Amsterdam, Netherlands
The expressiveness of a good Cabernet Sauvignon can be experienced in this dark brown tea. It tastes round, full, almost muscular, and has juicy, with elements of — ever so slightly sweet - spices and bayleaf. Very restoring indeed. And, like a good Cabernet, with a long, harmonious finale.
Ian McKenzie
Australia

Colour Deep chocolate brown with rich golden highlights intermingled with some greens at the meniscus. Similar to a nicely aged Australian Rutherglen Tokay.

Aroma Pronounced, aromatic rich and sweet with malt extract and hints of dried rosemary-like herbal characters. Toasty, nutty complexity adds to an already powerful bouquet.

Palate Entry is rich and full flavoured building to a round mouth-filling soft richness and leading to surprisingly and pleasantly soft and velvety tannins on the back palate. Quite heavy initially but agreeably soft and smooth on the after palate.

General This tea is somewhat of an enigma. The colour, aroma and initial palate sensations which are all big, rich and flavoursome lead one to expect a strong and heavy mouth puckering tannin finish. The surprise is that instead of intensity of flavour building as expected at the finish, it actually diminishes.
This structure reminds me of pinot meunier sparkling base wine in that there is an immediate rich ripe full mid palate flavour but which then falls away. In winemaking parlance, a "short" palate.
Winemakers often use the term "cold tea" to describe some of the desirable characters found in Australian Rutherglen Tokay and it is in Yata Watte that I find this character most pronounced and for this reason I find it very attractive.
I have some difficulty with the reference on the packaging "in the style of a Cabernet Sauvignon" as shortness of the palate of Yata Watte is not an attribute one seeks in Cabernet Sauvignon, where length of palate is regarded as almost mandatory.
Apart from possibly zinfandel, which is not widely known to consumers in Australia, I really can’t think of a suitable red wine alternative. The pinot meunier, to which I referred earlier, is also relatively obscure in consumers minds. Possibly a more meaningful comparison would be with a full bodied rich and ripe chardonnay where there is an abundance of rich mouth- filling mid flavour but with a lesser impact on the back palate.

 
 
                 
 
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