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“This was a sample for review 5.5g /80ml glazed teapot Dry leaf smell of plum chutney, sweet and spicy, tomato on a vine. I used off boil and short steeps. Leaves look delicate. This tea is bold...” Read full tasting note
Notes of leather, malt, dark wood, apple skin, cherry pit.
I call this tea Golden Hand because of the golden tips of the leaves, and that the tea is completely handmade. This Taiwanese black tea is picked and roll-twisted to bruise and expedite oxidation to create a lovely, bold, rich brew.
Young tea farmers of Taiwan who are stepping into the tradition of tea making often are wanting to innovate. This tea is an delicious innovation. First they started by cultivating a new tea bush that is a cross of Ruby 20, Ruby 12, Jin Xuan, and Si Ji Chun. The result is a tea that has the robustness of the Ruby black teas combined with the silky florals of traditional oolong cultivars like Jin Xuan (colloquially, milk oolong). After cultivation and harvesting, the tea is then highly oxidized and then baked. The resulting brew is a beautiful red with rich, smooth profile
Brew this black tea with 195 degree water for 30 seconds. Add 30 seconds to the infusion time with each brewing.
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This was a sample for review
5.5g /80ml glazed teapot
Dry leaf smell of plum chutney, sweet and spicy, tomato on a vine.
I used off boil and short steeps. Leaves look delicate. This tea is bold and quite complex. Sweet and spicy, malty, some dark fruits, nutmeg and cinnamon and cherry tartness. With long lasting minty coolness in aftertaste. Not as strong as #18 but pretty noticeable.
I liked drinking it as it cooled a bit. It was nice as we are finally getting cooler mornings. I paired it with Offering incense generously provided by @totemtea . I think it was a good match. I don’t use incenses because of allergies but this was very pleasant and didn’t bother me at all. I think it complemented this tea nicely. It was very nice session overall. Thank you totemtea for sharing your tea and incense with me
Sounds good!