I think my stash of this might be … altering itself. I hope it’s not brought upon by the semi-transparent bag it came in. It is starting to have a sort of brussels sprout / dishwater thing going on in the dry leaves and the freshly-brewed tea. Using less leaves seems to help somewhat, but what is really interesting is that this mostly unpleasant flavor almost disappears when the tea cools down a bit – to 120 degrees or so. Judging from my recent experience, this reduction of unpleasant flavors during cooling might be something that happens to many Assams.

The other flavor that has emerged after my initial tastings is carrot, but it only starts coming out if steeped for around 4 minutes.

I am trying to learn more ways to control these aspects, because I prefer the pure smoothness and richness of the tea when I first had it. It’s still enjoyable, but not something I’d rave about again unless I can figure this out.

200 °F / 93 °C 3 min, 0 sec

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I work as a web coder guy. I eat primal/paleo; I love math, science, gaming, and of course tea. I’ve been drinking tea since I was 3! I started with looseleaf in 2004 and have had lots of fun trying all sorts of new things since then.

I mostly drink black tea, and that usually with milk and sugar. I also enjoy, in more or less descending order:

cooked puers
rooibos, lighter greens, oolongs
whites, raw puers
some other herbals
darker greens


Somerville, MA



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