Tasting tablea

Two packs of tablea were ordered from the store. They differed in price and packaging, so I decided to take two.

First:

Choice Premium Tableya

Come across with of tablea from Davao.

The smell at first was as if a goat was running nearby, then a burning sensation. Sharpness. Sharpness, like alcohol.

There is no taste of bitterness or sourness or sweetness. Okay, this goat has some sourness, but nothing more.

Now let’s brew the tablet and see for sure the hot taste of this tsocolate.

Thick, but the smell is like store-bought, lacking in fat content and uniqueness. Fresh. These cocoa trees did not grow next to bananas. With goats.

This smell can also be caused by bacterial contamination, so you don’t want to buy this product again. Possibly an unsuccessful fermentation has begun.

Second tablea:
Davao Premium Tableya

The description of this tableya reads: Davao Premium Tableya is made from roasted fermented beans of UF18 and BR25 varieties. Collected and processed in Malagos, Calinan, and Davao City.

Let's open it.

The smell of hay. The astringency of the earth. A slight bitterness envelops the throat from the inside and makes its way into every convolution in the brain.

The taste dissolves quickly.

Let's brew.

The sourness settles, and the astringency rises to the palate. The dryness of the hay goes into the ground, even into ashes. Fruitiness comes out. And the aftertaste of chocolate lasts for a long time.