Black teas like Assam, Uva, Keemun and so
on often turn stale when cold. Also, the color become cloudy.
However, I've found that Japanese black tea known as wakocha don’t. I am not saying all of them, but at least some as
long as I have tried. They taste different when cold. Some change even for the
better, which is interesting. Do they need “air”? Should I let wakocha breathe like we do so for red wine?? Ha, ha. Luckily, many wakocha remain the color
even when cold, so it won't disappoint you by appearance.
Tea is not simple. That’s why I cannot get out of tea. You all
agree, don’t you?
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| Messy!! but a fun sampling time. See? The color is still clear even when cold. |
