Taiwanese assam? I don’t think I have ever met these long twisty leaves before! It has a creaminess to it and something else I can’t put my finger on. It is almost floral, but only a tiny bit. There were a few white chocolate chips in my infuser, but I didn’t see any sugar bits which were probably hanging out at the bottom of the bag. Once I add a little sugar I can pick out some white chocolate at the end of the sip, but it isn’t a super bold taste for me. What really shines through for me is the tea base which is pretty tasty. I might try leafing a little heavier on the next cup and giving the bag a little upside down shake.
I dumped out the steeped leaves in my hand to check them out and found a couple chips that hadn’t melted away. They tasted good which was the floral taste I’m getting. I don’t know how my brain registers white chocolate as floral! Lately I have been steeping at 205 when teas say to use boiling and I may have gone wrong with that choice for this tea. I have some adjustments to make for next time!
205 °F / 96 °C
3 min, 0 sec
Never had Taiwanese Assam before?!?
Not that I know of. I tend to favor dessert blends and have only started to appreciate and explore unflavored teas.