As a lover of the Assamic cultivars, I have learned that they can make outstanding black, oolong, and pu’erh teas whether grown in Assam-India, Taiwan, Burma, or Yunnan-China. So the concept of a New World Assamica was intriguing to me. Well described by H&S, this Colombian Black had a great honey and malt nose during brewing and sipping, and a smooth, sweet aromatic flavor. The dry tea has an aroma of cocoa powder. Clearly Assamic, with low astringency, the large chop leaves took 4-5 minutes to steep Western syle, and produce a long-lasting aftertaste that keeps a smile on my face. This is a good quality tea produced on my side of the planet. I wonder what would result if they took some of the more mature leaves and processed them for a sheng, puer-style aged tea?!

Flavors: Cocoa, Honey, Malt

Boiling 4 min, 15 sec 1 tsp 8 OZ / 236 ML

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Left-coast reared (on Bigelow’s Constant Comment and Twinings’ Earl Grey) and right-coast educated, I’ve used this moniker (and Email) since the glory days of AOL in the 90’s, reflecting two of my lifelong loves—tea and ‘Trek. Now a midwestern science guy (right down to the Hawaiian shirts), I’m finally broadening the scope of my sippage and getting into all sorts of Assamicas, from mainstream Assam CTCs to Taiwan blacks & TRES varietals, to varied Pu’erhs. With some other stuff tossed in for fun. Love reading other folks’ tasting notes (thank you), I’ve lurked here from time to time and am now adding a few notes of my own to better appreciate the experience. You can keep the rooibos LoL!
Photo with Aromatic Bamboo Species Raw Pu-erh Tea “Xiang Zhu” by Yunnan Sourcing, which is most definitely aromatic!



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