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“This has always been my favourite, so when Soko’s was discontinuing pretty much everything but their flavoured teas (catering to the tastes of the demographic in the area), I went back and picked...” Read full tasting note
“Aged tea with leather, wood and spice notes. Very dense liquor.”
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This has always been my favourite, so when Soko’s was discontinuing pretty much everything but their flavoured teas (catering to the tastes of the demographic in the area), I went back and picked up a bunch of what they had left; unfortunately a lot of it was pretty broken up. Maybe it’s because it’s been a while since I’ve sipped it, but.
Rinsed, then first two steeps at 5-10 seconds (a mishap while pouring). The smell is thick leather, which is carried through the taste; there’s something like tobacco as well, the leather is chewy and a touch sweet, but there’s also a slight bitterness at the end of each sip, almost burnt, which I think is due to it being so broken up since I don’t remember it being as present in the past.
This tea was originally from camellia sinensis (Soko’s source), so I might buy a bingcha from them at some point of it, because I still like it as an everyday drinker non-pu “pu”.
Unrelated, I’m working on two, possibly three stupidly long blog posts. On unorthodox tea processing mainly, as well as another book review, and, if I can track down a source for a random fact/rumour, maybe a post on yue guang bai. We’ll see. In other news, scored an NES Advantage: https://66.media.tumblr.com/e3a6a9b5a49879288db89862ea0ad9e9/tumblr_o7flv66oLI1r78eh9o1_540.jpg
Third steep’s softened the bitter edge (it wasn’t strong to begin with); leather’s not as deep. More woodsy, I want to say. Fourth is similar, with it being more woody, with a sweet finish. It continues in a similar fashion for the next few steeps, no leather by about the third, just light and woody.
