Reviewing Winter 2018 harvest. An old Southern tradition is to mash butter and sorghum molasses together with a fork until creamed and eat with buttermilk biscuits. The dry leaves of this Alishan reminded me of the smell and taste of buttered molasses. Once the leaves were wet, there was a definite fruity element to the tea. I could never quite put a name to the fruit. It was sort of like blackberry, sort of like black current, but not quite those. After the third infusion, I got a very distinctive smell or flavor of green banana peeling. If you’ve peeled back a green banana, it was that smell more so than the banana itself. As the infusions went on, it turned more into the sweet potato flavor we often get with black teas. Finally, this tea got fruiter again toward the end. That was a fun ride. I look forward to trying it again and seeing if I can detect any effects from the GABA in this tea. I was in a hurry to get out the door this session.
Flavors: Banana, Black Currant, Blackberry, Butter, Molasses, Sweet, Sweet Potatoes, Thick
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I was in the sorghum and butter the other night.
@mrmopar Awesome stuff! I made up a fresh loaf of sourdough bread and had that with some molasses and butter, yesterday. We’re old school! :-)
You got that right. I remember boiling , skimming and dropping through three levels to get the finished product. Another thing is pennies in the bottom of the apple butter pot.
I was in the sorghum and butter the other night.
@mrmopar Awesome stuff! I made up a fresh loaf of sourdough bread and had that with some molasses and butter, yesterday. We’re old school! :-)
You got that right. I remember boiling , skimming and dropping through three levels to get the finished product. Another thing is pennies in the bottom of the apple butter pot.