Thank you, BoxerMama, for this sample. I think these tuocha pieces found a good end, although they definitely aren’t something I would find myself drinking regularly!
To me they have a musky odour. They taste exactly like moist clumpy rice ,that has been wrapped in vegetal bamboo leaves, once steeped. I went with a rinse and 30 second steeps.
I have two cups of this beside me right now (first and second steep). First is more oily and buttery and makes me think that there might be egg in the middle of this rice ball. Second steep comes off more green, although equally buttery. Mild astringency but no bitterness. Picking up salty and sweet notes.
Third steep is more astringent and bold; the tuocha disintegrated completely (so cool!). Almost have to reduce the steep time when it falls apart to reduce the briskness.
Pros for me: not fishy, coffee-like, or bitter. Flavours of buttery steamed rice with a pinch of green. Savory and filling profile.
Questionable qualities: light musky body that may rub people the wrong way if noticed (like eggs, mushrooms, or fat). Also picking up a note very similar to cilantro. I like cilantro but it’s a wild card.
I think this may be very good alongside certain dishes.
