Orange peel and orange blossom carry most of the character here, layered onto a decaffeinated black China tea base. The zing comes from Spanish orange peel added on top of the sweeter orange scenting, so the cup reads bright rather than muddled — orange up front, a coffee-like depth underneath, and a thick body that holds the flavour through the cup. Liquor colour runs bright with a fine bouquet, and the infusion stays fully orangey rather than fading into plain black tea. Because it's CO2-decaffeinated, you get that profile without the caffeine, which suits an evening pour or a second cup after the one that's meant to wake you up. Steep it in freshly boiled water for three to five minutes; shorter gives a lighter citrus lift, longer pulls out more of that coffee-toned thickness.
