2243 Tasting Notes
At least puer teas age well, even the white ones! This is delicious although I oversteeped it at 1 min. I did a quick rinse, then 1 min at 165F. I’ll do 1-2 more steeps as I finish up my work and then the presentation I’m doing for class tonight. Heh. Yeah, I haven’t written it yet.
Soft, sweet, fruity, and then tannin.
Sadly about half my tin ended up as a sacrifice to the floor gods. Oh well, I’ll savour what I have left then maybe break into one of the other 5 (est) white puer I have.
Yes, I still have this.
When I first opened the (well sealed) package, I’m not gonna lie it smelled bad. Not rancid, but definitely not how I remember.
So I asked some tea friends… should I try it? The answer was yes.
It didn’t smell as bad this morning (maybe airing it out helped?) and I did a quick rinse before my usual 3 minute steep.
It’s actually OK! The flavour has definitely deteriorated, as there’s a weird aftertaste (a bit astringent, a bit metallic), but the tea flavour is still good. I mostly taste vanilla now, so I think it’s the caramel flavour that is behaving weirdly. (I say weirdly but friends, this tea is OLD for a flavoured tea.)
I still love the base Assam that Stacy used. The big leaves, the sweet malty flavour. I’ve tried others in the same tea family but they’re just not as good. A lot of them have more “dirt tea” flavour, which this one never had.
Revisiting this because of Crowkettle!
I found this in the back of my stash. It sadly hasn’t aged well since the last time I had it. It’s quite astringent and the flavour is mostly gone, except for the bitter from cocoa nibs!
Darn. I really liked this tea when it was fresher. (This tea is OLD. So. Not unexpected.)