My cupboard cleanout continues. This is a second flush Assam from 2015. I steeped about 4 g of leaf Western style in a 355 ml mug at 200F for 3, 5, and 8 minutes.

This has all the usual suspects for Assam: malt, raisins, prunes, dark wood, and hay. Either due to its age or because it was a high-quality tea, the liquor is smooth and has little astringency, although it’s unmistakably an Assam.

This didn’t wow me, but it was good and has aged well. Solidly average.

Flavors: Dark Wood, Hay, Malt, Raisins, Smooth, Tannin

205 °F / 96 °C 3 min, 0 sec 4 g 12 OZ / 355 ML

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Since I discovered Teavana’s Monkey Picked Oolong four years ago, I’ve been fascinated by loose-leaf tea. I’m glad to say that my oolong tastes have evolved, and that I now like nearly every tea that comes from Taiwan, oolong or not, particularly the bug-bitten varieties. I also find myself drinking Yunnan blacks and Darjeelings from time to time, as well as a few other curiosities.

However, while online reviews might make me feel like an expert, I know that I still have some work to do to actually pick up those flavours myself. I hope that by making me describe what I’m tasting, Steepster can improve my appreciation of teas I already enjoy and make me more open to new possibilities (maybe even puerh!).



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