Well then, that assignment took way much longer than it should have. My prof assigned us the wrong questions and I put hours into it before getting an email to do different ones. Ugh. Now it’s Assam time.
This is one fine Assam. I’m impressed by the lack of astringency here. When I smelled the dry leaf, it smelled very unassuming. I was actually worried that it would be on the dull side, but it’s not at all. It’s more subdued than most Assams, but it’s still ultra malty and thick.
Added a splash of soy milk and it’s oh so tasty and comforting. The milk seems to bring out notes of cacao? It’s like a dessert, but yet it isn’t, if that makes sense. Probably due to the lack of astringency.
Very happy with this Assam, I am!
