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“Dry, the smell is intensely fruity with a bit of spice, almost malt. Like baked fruit and cinnamon. First steep—about 30 seconds—similar smell, heavy baked fruit like cherry pie. First sip, there’s...” Read full tasting note
Origin: Thailand
Harvest: Spring 2016
Cultivar: Ruan Zhi (TRES #17)
Availability: In Stock
In the taste of tea, there is cherry, cinnamon, buns and a whole bunch of spices. At the same time, tea is distinguished by softness and density.
This tea is made from a valuable and capricious Ruan Zhi (TTES #17, “soft stem”) oolong bush variety. The color of the infusion is rich ruby.
Bestseller of the last three years.
Company description not available.
Dry, the smell is intensely fruity with a bit of spice, almost malt. Like baked fruit and cinnamon.
First steep—about 30 seconds—similar smell, heavy baked fruit like cherry pie. First sip, there’s a surprisingly floral note, that descends into mineral, cherry, plummyness.
Second steep—30 seconds. Honestly this should be called ‘Cherry Pie’. The smell is heavily cherry with this lightly floral, gardenia-like topnote. That probably comes from the oolong cultivar, but the other two samples I got also used that cultivar and I didn’t get quite the same note (although it could have been lost in the roast, in the Dong Ding).
Third steep—30 seconds, a bit of a sour note introduced, but not citrus, definitely still fits the cherry note I’m getting.
Fourth—onwards. Water started to cool… Not finding much variation between steeps, but the cherry/baked fruit taste coats the mouth. It sticks even with cooler water (since I keep mine in an insulated carafe near my desk).
