I have too much black tea. I’ve been mostly guzzling my flavored teas and oolongs, but I have barely touched some of my black ones from Spirit and Trident. As winter comes in, the tannins strike differently and I’ve been able to enjoy these a little bit more. I got more peanut, leather, and malt vibes yesterday which were welcome.
The problem with blacks is I’ve gotten more sensitive to caffeine, and my stomach has been upset easily. I don’t know what is causing it-I drink plenty of water, and though I’ve been stressed, I’ve been able to manage a lot better than previous years. Either way, I have had to stick to milder teas lately. I am thinking about selling or getting rid of a good portion of my stash. The majority of them are higher end malty Chinese blacks like this one and Nepal blacks, with some Darjeelings I’ve barely touched. On the flipside, I have been going through my green teas a lot quicker lately.
Flavors: Leather, Malt, Oak, Peanut
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Caffeine sensitivity fluctuates for me. I never get an upset stomach, but I sometimes have trouble sleeping if I drink tea too late in the day. This can go on for a couple weeks, then seems to fade, and I can drink tea in the early evening again. I’d hold on to your stash for a while to see if your sensitivity resolves.
I seem to be on the opposite trajectory as you are, as I’m gravitating more toward black tea as the weather gets colder. However, I like fruity Fujian and Taiwanese hongcha, not the malty Yunnan varieties.
Yunnan’s are hit or miss for me. I get foolishly sold by “cocoa notes” nevermind some have more malt than I prefer. I also got a bunch of Himalayan ones that were tippy from trident. They are very good, but I’ve barely touched them, even my Fujian Wuyi Blacks.
Caffeine sensitivity fluctuates for me. I never get an upset stomach, but I sometimes have trouble sleeping if I drink tea too late in the day. This can go on for a couple weeks, then seems to fade, and I can drink tea in the early evening again. I’d hold on to your stash for a while to see if your sensitivity resolves.
I seem to be on the opposite trajectory as you are, as I’m gravitating more toward black tea as the weather gets colder. However, I like fruity Fujian and Taiwanese hongcha, not the malty Yunnan varieties.
Yunnan’s are hit or miss for me. I get foolishly sold by “cocoa notes” nevermind some have more malt than I prefer. I also got a bunch of Himalayan ones that were tippy from trident. They are very good, but I’ve barely touched them, even my Fujian Wuyi Blacks.