Another new one for me this morning. Nothing better than discovering new teas, that first steeping, watching the color form, getting that first whiff of a new aroma.

I had been craving new black teas recently, so this is the second of an order I received from Red Blossom a few days ago. Here we go!

This is one of three Formosa Red tea cultivars Red Blossom has to offer, four if you count the Three Cultivar Red, a blend of all three. I decided to start with this one because it’s the one native to the area of Nantou County, Taiwan. The others are Formosa Red Assam, brought to the area by the colonial Japanese in the 20th Century, and Formosa Red #18, a hybrid cultivar.

On first sight, the color is a beautiful, crystal clear dark, deep orangish red, or even a deep, dark amber.

The aroma is much more subtle than previous black teas. That may be due to using slightly less leaves, I did use the same 2.5-3 tablespoons in my 32 ounce Bodum Assam, but these eaves are long, thin, wiry, and rather spacious. Next brew I’ll use a bit more. The smell is still nice and sweet, with an earthy, floral overtone.

The taste is great. That first feel is smooth and creamy, followed by a nice and earthy, malty, sweet taste. Clean finishing, no bitter second taste, just a bit on the dry side.

I’m sure using more leaves will really bring all of those aspects out even more, and I can’t wait to try it, but even on the under-side, this is a really good, solid, simple black tea.

Definitely need to use more leaves next time. I should have this time, but I had never worked with a tea whose leaves were this spacious. Maybe this is a good reason to switch to a weight measurement instead of volume…


Flavors: Creamy, Floral, Honey, Sweet

205 °F / 96 °C 2 min, 0 sec 8 tsp 32 OZ / 946 ML

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