TTB 2.0 The ingenuity of tea farmers never ceases to amaze me. Not only do they get a sense for the minor variations that change in flavor from year to year in their tea, but they also experiment in many fantastical ways. Putting tea in something may seem simple, but it’s a process that requires careful consideration. Tea is hygroscopic, meaning it will absorb aromas around it through water droplets in the air. So you can’t stuff it into just anything. And then there’s the bamboo. For matcha, chasen masters will only harvest them at a certain time of year and when they are at a certain age. Etc… The really cheap ones that come with a desiccant packet are made of bamboo that is actually not yet ready and will mold without that packet. Anyway, let’s drink some tea…
Forgot to take it out of the bamboo and poured the water on it. ^^; I’m using bioling water for a rinse, so I’m not worrie,d but it may affect the flavor.
This reminds me more of a pu er. With the 1800s house notes. Old fireplace, rotting wood, straw (wet and dry), old timber, and some charcoal notes. A third infusion reveals a bit of soft wood and creamy notes. Maybe a bit of plain cream of wheat, too.
The wet leaf aroma is fascinating. It has the usual wet wood smell, along with an old log cabin, but within a few seconds, it morphs into a tannic liquor that reminds me of a wood barrel-aged port.
