Here is another interesting black from the great big sampler box. I’ve got a bolivian green in my cupboard, and the company’s description of that one says that it’s similar to japanese greens. After having had a little foray into japanese greens, I found I agree with that. So if bolivian greens are similar to japanese greens, does that mean that a bolivian black would be similar to a japanese black if Japan made blacks? Oh, we shall never know.
Anyway, the leaves had a spicy note to the aroma which reminds me a bit of something in between Assam and Ceylon. I’m definitely getting a more indian-y/Ceylon-y feel from it than chinese-y. When it has steeped, the aroma suddenly acquires a brand new note. It still sits between Assam and Ceylon, but it’s got that note that I’m wondering if it might be something that would turn out to be characteristically bolivian. It’s difficult to pin it down, but it sort of reminds me of apples and pears, especially pears, that are just on the verge of fermenting. It’s not a clear note, it’s just an association.
This is very astringent! I think I over-brewed it a little bit. Apart from the astringency, it doesn’t have all that much flavour. I am still getting the funny fermented pear association from it without it actually tasting all that much of pear, fermented or otherwise.
Astringency and fermented pear associations. That’s it, really.
I would have liked it better if I hadn’t overbrewed it a bit, but I don’t think this is something that would have held my attention for very long. Totally drinkable, but not really all that memorable.
Maybe, if my hypothesis is correct, it’s just as well that Japan only produce greens.