Wow… Why are all the reviews for this so low:(
I actually enjoyed this one quite a bit!
I steeped it a little under boiling (I didn’t read reviews or this teas page before hand).
I steeped it for a little less than three minute, I usually go by smell when brewing tea and for how long. This smelled like a very earthy robust tea. The first sip, I got this mouthfeel that mint tea usually gives you. It doesn’t taste like mint but it feels like mint in my sip if that makes any sense. You do get that slight bitterness on the tongue that cinnamon gives you if you eat it straight ha ha which I highly recommend you don’t do. Being a baker I can depict the singular tastes of spices. I understand that in previous note they don’t get any of these notes… I think most people, when thinking of cinnamon think of the sweetness you get from the cinnamon component in desserts and baked doughs when cinnamon is combined with sugar. But cinnamon usually had a very bitter taste when on its own. Very earthy as well. The same with clove. Clove isn’t a sweet spice at all. It add a pinch of complexity to this tea. More earthiness as well. Over all this tea took me on a nice journey.
I loved the color of the dry leaves of this tea. Very beautiful! And the color of the tea steeped was amazing! You definitely see where the name came from. A beautiful velvety red!
Thank you for adding this as a tea for the January steepster select box! Really enjoying these teas:) not sure I can afford to keep up though. Have definitely enjoyed both December and January though! Thank you Jason!
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Good resteep. the spices came out for me more on the second.
Hi BrewTEAlly Sweet,
Glad to hear you enjoyed this tea, and thanks so much for posting your thoughts! You’re right on with the cinnamon description (and the cloves as well), this is the flavor of raw cinnamon without any sweetener. Thanks for providing your baker’s perspective on that!
In Taiwanese culture, cinnamon is used as a medicinal ingredient in traditional herbal remedies and in cooking recipes that use traditional Chinese medicine ingredients for flavoring. The cinnamon taste in Red Jade is of the highly aromatic, slightly bitter quality in cinnamon rather than the sweetness that is associated with it in deserts and sweetened drinks.
Glad you enjoyed this tea and have a great day!
I’m right there with you BrewTEAlly Sweet, the cool mint and bitter cinnamon and clove are totally apparent as I sip the tea and read your description. Thanks for helping me identify those flavors!
I’m also in the same boat, canceling my membership even though I’ve thoroughly enjoyed December and January’s shipments.
Good resteep. the spices came out for me more on the second.
Hi BrewTEAlly Sweet,
Glad to hear you enjoyed this tea, and thanks so much for posting your thoughts! You’re right on with the cinnamon description (and the cloves as well), this is the flavor of raw cinnamon without any sweetener. Thanks for providing your baker’s perspective on that!
In Taiwanese culture, cinnamon is used as a medicinal ingredient in traditional herbal remedies and in cooking recipes that use traditional Chinese medicine ingredients for flavoring. The cinnamon taste in Red Jade is of the highly aromatic, slightly bitter quality in cinnamon rather than the sweetness that is associated with it in deserts and sweetened drinks.
Glad you enjoyed this tea and have a great day!
I’m right there with you BrewTEAlly Sweet, the cool mint and bitter cinnamon and clove are totally apparent as I sip the tea and read your description. Thanks for helping me identify those flavors!
I’m also in the same boat, canceling my membership even though I’ve thoroughly enjoyed December and January’s shipments.