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“4.1g, 90mL gaiwan and random steep times and 190f-212f temps. It can handle higher temps, but for just brownie taste, lower temps + slightly longer times are better. Higher temps bring out raisin-y...” Read full tasting note
Brownie Batter is the 60 day Laoshan black tea stored in a rye barrel put into a new conditioned air sealed container with vanilla for 45 days.
60 days rye barrel and 45 days vanilla bean storage.
The juicy notes are kindof gone from just the rye barrel and now it just reminds me of brownie batter, who knows if you’ll get that but that taste of alcohol has fainted and now it’s pretty complex if you take it serious…
Fun stuff : )
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4.1g, 90mL gaiwan and random steep times and 190f-212f temps. It can handle higher temps, but for just brownie taste, lower temps + slightly longer times are better. Higher temps bring out raisin-y and stronger floral malty hongcha notes. Anyway, these being noted, I accidentally left the 4th or 5th steep in for over an hour with 185ish water and it was alright, but sorta bitter hongcha and chocolate-y raisins in a way akin to the bourbon barrel shou.
Very happy to have been able to get some of this. Thanks a ton to Andrew for making this available! True to its name, taste and aroma are entirely chocolate and brownie batter. There’s a very slight tinge of alcohol that sometimes weaves into the aroma, but not noticeable unless you pay attention. While this didn’t seem terribly complex to me, it is a very fun tea that I very much enjoyed.
