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derk drank 2016 A&P by white2tea

1610 tasting notes

Brewed this black (red) tea pretty strong western, a small-heaped tablespoon, roughly 5g at 205F for 3 and 5 minutes.

The dry leaf has an awesome aroma dominated by cocoa, molasses, tobacco, and berries with fleeting hints of red plum, brown sugar, coffee, barnyard, malt, sweet potato, and woody incense.

When it was hot, the tea tasted mostly of malt and leather. I approached the cup again after a lengthy cool down. Flavors of chocolate barley malt, leather and coffee presented in the oily and smooth brew. As Togo mentioned, it’s savory and earthy. I’m not finding any bitterness. There is a delayed light returning sweetness of dark brown sugar. Freaking delicious!

Brewed at this strength, it tastes like a flat English stout with some sweetness and a light finish not dry but one that tastes like marion berries and clotted cream.

I had been wanting to try A&P since it was released. It is not sold as a sample and I never felt like committing to a 100g cake. So thank you Togo for the opportunity to try it! I might have to order a cake for winter evenings.

Todays pairing: WHAT?! YAYUH!! OKAAAY!

Flavors: Barnyard, Berries, Brown Sugar, Chocolate, Cocoa, Coffee, Cream, Earth, Leather, Malt, Molasses, Plum, Roasted Barley, Round, Smooth, Sweet Potatoes, Tobacco, Wood

Preparation

205 °F / 96 °C 3 min, 0 sec 5 g 8 OZ / 236 ML

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This place, like the rest of the internet, is dead and overrun with bots. Yet I persist.

Eventual tea farmer. If you are a tea grower, want to grow your own plants or are simply curious, please follow me so we can chat.

I most enjoy loose-leaf, unflavored teas and tisanes. Teabags have their place. Some of my favorite teas have a profound effect on mind and body rather than having a specific flavor profile.

Favorite teas generally come from China (all provinces), Taiwan, India (Nilgiri and Manipur). Frequently enjoyed though less sipped are teas from Georgia, Japan, and Nepal. While I’m not actively on the hunt, a goal of mine is to try tea from every country that makes it available to the North American market. This is to gain a vague understanding of how Camellia sinensis performs in different climates. I realize that borders are arbitrary and some countries are huge with many climates and tea-growing regions.

I’m convinced European countries make the best herbal teas.

Personal Rating Scale:

100-90: A tea I can lose myself into. Something about it makes me slow down and appreciate not only the tea but all of life or a moment in time. If it’s a bagged or herbal tea, it’s of standout quality in comparison to similar items.

89-80: Fits my profile well enough to buy again.

79-70: Not a preferred tea. I might buy more or try a different harvest. Would gladly have a cup if offered.

69-60: Not necessarily a bad tea but one that I won’t buy again. Would have a cup if offered.

59-1: Lacking several elements, strangely clunky, possesses off flavor/aroma/texture or something about it makes me not want to finish.

Unrated: Haven’t made up my mind or some other reason. If it’s puerh, I likely think it needs more age.

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