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“This was a very strange tea. I did two steepings Western-style. After the first steeping, the first smell that hit me was of candied sweet potatoes. Usually when I smell this in a tea there is...” Read full tasting note
“First black tea of the day! This sample came from Blodeuyn. I’m really happy that I’m getting the chance to try so many Taiwanese black teas lately, and they’re definitely unique in that they have...” Read full tasting note
The exuberant and exotic aromatics of Taiwan oolongs is undisputed in the tea world. Nowhere can we duplicate Taiwan’s rich terroir for tea growing. Consequently, it comes as no surprise that Taiwan’s offering in black teas can be equally fragrant and expressive! One of it’s most impressive and representative black tea is undoubtedly Red Jade.
Its long, beautiful twisted leaves are of the recently introduced TRES-18 hybrid which is a cross between an Assamica strain from Burma and the local indigenous wild tea strain, also called Shan Cha from which is made our Yuchi Wild Mountain Black Tea, Lot 139. Developed by the Tea Research and Extension Station’s Yuchi branch, this unique varietal proposes the full character and body of an Assam with exuberant fruity notes of wild plums, hints of cinnamon and a fresh menthol finish. This unique black tea is surprisingly generous and may be re-steeped several times similarly to it’s famous Taiwanese oolong cousins.
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Beautiful Taiwan Tea CompanyThis was a very strange tea. I did two steepings Western-style. After the first steeping, the first smell that hit me was of candied sweet potatoes. Usually when I smell this in a tea there is also an associated potato skin smell that is similar to dirt, but this tea was lacking that smell. This tea was smoother and very much lighter-bodied than what I was expecting from the initial aroma. The rest of the smells and flavors were difficult to make sense of because I hadn’t experienced a tea like this before. There was a flaky pastry scent, cotton candy-like sweet smell and the faintest aroma of mint chocolate chip ice cream. I also detected a fruity aroma that was closest to bing cherries, but Casey said it was more plum-like to him. There was a very mild minty sensation at the end of the sip.
In the second steeping I could taste some cinnamon candy spiciness and then suddenly tomato paste was there and became dominant note in the cup for me. There was even maybe a bit of an herbaceous smell. I wish I was joking about the tomato paste, but Casey smelled this too. It was pretty off-putting, although it didn’t taste at all like tomato paste, but this tea still gets high ratings from the first steeping about because of its uniqueness.
First black tea of the day! This sample came from Blodeuyn. I’m really happy that I’m getting the chance to try so many Taiwanese black teas lately, and they’re definitely unique in that they have flavors I haven’t found elsewhere. This tea is one of the creepy tree branch varieties with the jet black, gnarled leaves. Dry scent is very sweet with dark brown sugar and caramel notes. I steeped about 1.5 teaspoons of leaf for 3 minutes at 200 degrees.
Once brewed, the aroma retains those dark brown sugar/molasses and caramel scents, and there’s also a bit of raisin or prune fruitiness. Oh wow! This tea has the strongest dark sugar/molasses/caramelized sugar flavor I’ve ever tasted. It’s rich and sweet and amazing! There’s also a bit of sweet potato and it brings to mind the candied sweet potatoes that my grandmother makes for Thanksgiving – you know, the ones with the marshmallows on top. Definitely a delicious combination! I will say that this tea feels a bit thin, and I think it’s because it’s all bottom notes. I suppose the sweet potato counts as middle, but it feels like it needs more flavor in the middle to top region. Still delicious though! :)
Flavors: Brown Sugar, Caramel, Dried Fruit, Molasses, Sweet Potatoes
