Aging Assam

[Salsero]

I bought some of TeaSource's Assam Satrupa, TGFBOP about a year ago. I haven't been drinking much Assam during that period of time, so it mostly just sat in its original Mylar bag. Last month and this month again, I dug it out and made a mug. My notes from January and February of last year invariably mention the astringency ... either out of control of just under control.

Now, 11 and 12 months later, it seems smooth and painless. Is it possible that a little aging improves Assam, takes the edge off? I am wondering if this is just the result of less than scientific tasting comparisons. Has anyone else noticed such a phenomenon?

[hop_goblin]

I bought some of TeaSource's Assam Satrupa, TGFBOP about a year ago. I haven't been drinking much Assam during that period of time, so it mostly just sat in its original Mylar bag. Last month and this month again, I dug it out and made a mug. My notes from January and February of last year invariably mention the astringency ... either out of control of just under control.

Now, 11 and 12 months later, it seems smooth and painless. Is it possible that a little aging improves Assam, takes the edge off? I am wondering if this is just the result of less than scientific tasting comparisons. Has anyone else noticed such a phenomenon?

Hey Sal, I have noticed similar effects in my blacks as well. I typically don't drink as much black as I do others so I do have older stock laying around. I wouldn't see why it wouldn't age. Some do in a sense seem less aggressive on my stomach that is when they have been kept away in my cupboard for a year or so. Good question!

[Intuit]

Okey dokey. Let's say you bought an Autumn Flush

http://www.assamteacompany.com/products ... kfast.html

So it's maybe a moving through it's optimum for drinkability, with a softening of the classic Assam body. I usually back off on brewing time for younger black teas because it tends to extract a bit too much bite, for just this reason.

Black teas are processed to extend storage life to 2+ years. No question that the tea changes it's flavor characteristics over this time, but I wouldn't think a year later that it's past it's time, because its orthodox/tippy broken leaf.

OTOH, once past the peak, you find these Upper Assams becoming distinctly lackluster in flavor. For this reason, I like to finish out Autumnal Assams about 18 months after purchase when the vendor specifies harvest date.

[Chip]

I noticed a nice mellowing with some Chinese blacks as well. Hao Ya A become so much sweeter it seemed, or as you point out, Sal, less astringent perhaps, while keeping the sweetness. The fire had faded as well ... they have an expression for this with oolong, especially Wuyi..

[joelbct]

Couldn't tell ya, altho I notice that 'aged' black tea sometimes loses a bit of its oomph in general, particularly if not stored in airtight container.

Sal, have you tried any high grade Meleng Assam? I think that estate produces a very well-balanced tea, tippy and not too overpowering... I'm always singing its praises.