Red Jade Black Tea

Tea type
Black Tea
Ingredients
Not available
Flavors
Astringent, Bread, Camphor, Cinnamon, Cream, Earth, Grass, Honey, Malt, Menthol, Mint, Raisins, Sarsaparilla, Sweet Potatoes, Tannin, Wood
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Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Leafhopper
Average preparation
200 °F / 93 °C 5 g 4 oz / 115 ml

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2 Tasting Notes View all

  • “Argh, I didn’t take notes. Prepared the same and in same pot as Floating Leaves’ Ruby 18 Black. I recall this being more muddled in taste and a little more astringent and tannic especially later;...” Read full tasting note
    75
  • “I avoided Ruby 18 like the plague for a while because of a few very astringent examples, but What-Cha’s Yu Chi Red Jade made me more open to exploring this cultivar again. I received this as a...” Read full tasting note
    86

From Wang Family Tea

No.18 Red Jade (紅玉): Red Jade (紅玉) is a hybrid of a Burmese large leaf variety bred with a native, wild growing variety from Taiwan. A cultivar created by the Tea Research and Extension Station (TRES), the governmental body responsible for researching and promoting tea in Taiwan, Red Jade took over five decades to produce.

Our No.18 Red Jade is tightly twisted into a strip shape, has a dark black with hints of auburn color, and a distinct mint aroma laced with undercurrents of woodsiness. When brewed, the beauty of our Red Jade becomes even more apparent. The Tea liquor is a crystal clear, warm dark red. This color can truly only be described as “Red Jade”. The first round of brewing yields a wonderfully aromatic cup. The unique mint aroma and taste of our Red Jade are on full display here. Underneath the mint, you can detect a light aroma of cinnamon. The second round builds on this wonderful start. The mint and cinnamon flavors begin to deepen, and are joined by a light sugary sweetness that is reminiscent of ripe fruit. The third round is where this tea really shines. The taste of mint, cinnamon, and sugar reach their zenith, and are further enhanced by an added aroma of exotic wood.

About Wang Family Tea View company

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2 Tasting Notes

75
1541 tasting notes

Argh, I didn’t take notes. Prepared the same and in same pot as Floating Leaves’ Ruby 18 Black. I recall this being more muddled in taste and a little more astringent and tannic especially later; darker forest floor vibe but not nearly as strong as in The Tea’s Yuchi Competition Grade Ruby 18 Black Tea. Plenty of tomato-malt and wintergreen for me though :)

Thanks again, Leafhopper!

Preparation
205 °F / 96 °C 3 g 4 OZ / 110 ML

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86
413 tasting notes

I avoided Ruby 18 like the plague for a while because of a few very astringent examples, but What-Cha’s Yu Chi Red Jade made me more open to exploring this cultivar again. I received this as a generous sample from Wang last year, and was eager to finally try it. I steeped 6 g of leaf in a 120 ml porcelain pot at 195F for 10, 12, 15, 18, 20, 25, 30, 40, 50, 60, 90, 120, and 240 seconds, plus some uncounted steeps.

The dry aroma is of cinnamon, menthol, raisins, cream, malt, and wood. The first steep has notes of cinnamon, menthol, cream, raisins, camphor, malt, and wood, with a little astringency. The menthol and cinnamon are stronger in the second steep, and I get that sassafras note I associate with Ruby 18. Steeps three and four are full of mint, cinnamon, and sassafras, with some cream, grass, tannins, malt, sweet potato, earth, and raisins. The astringency isn’t off-putting, but it’s definitely there. Over the next few steeps, the distinctive Ruby 18 notes persist, but the tea becomes more bready, earthy, and tannic. The tea doesn’t change too much throughout the session, although grass and honey surprisingly emerge right at the end, along with the predictable tannins, malt, and wood.

This pleasant Red Jade has a lot of the cinnamon and mint that are typical of this tea type. These flavours persist over almost the entire session, though sadly, so does some astringency. Using the steeping parameters on their website (195F, 40/40/50 seconds) doesn’t tame the astringency, and produces fewer steeps. For me, this is a solid tea that I didn’t enjoy as much as the What-Cha version.

Flavors: Astringent, Bread, Camphor, Cinnamon, Cream, Earth, Grass, Honey, Malt, Menthol, Mint, Raisins, Sarsaparilla, Sweet Potatoes, Tannin, Wood

Preparation
195 °F / 90 °C 6 g 4 OZ / 120 ML

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