Drank this earlier this week and realized that something about older black teas is not as appealing to older oolong. Most of the oolong that are not reroasted tend to lose that roasty head and stronger body, all while creating a refined caramel taste. Black teas as they age seem to just lose some strength and astringency.What I get ut of trying this, which was still alright, is that what I should probably look for is a 3 to 5 year old CTC, Ceylon, or Assam tea to see if they lose the astringency and bitterness.
This tea brew up rather easy and I thought it was an oolong because of the date on it, not very often does a black come to me over 2 years old. Brewed this one up 4 times before I quit it, nothing that important struck me with this though :/
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I’ve been thinking about trying to store some red tea for a few years. My ideas have been more along the lines of autumn Darjeeling or dianhong.
Dianhong goes flat :( Darjeeling would be a good idea though. I’ve been curious about Assam because of the Drunk on Red cakes.
I’ve been thinking about trying to store some red tea for a few years. My ideas have been more along the lines of autumn Darjeeling or dianhong.
Dianhong goes flat :( Darjeeling would be a good idea though. I’ve been curious about Assam because of the Drunk on Red cakes.