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Dry leaf aroma: Sweet potato and malt.
Dry leaf appearance: http://instagram.com/p/r-72S7lcCA/

Wet leaf aroma: Slightly vegetal.
Wet leaf appearance: http://instagram.com/p/r-8MkWlcCr/

Preparation: Initial 1 second rinse, then brewed western style in a ceramic infuser mug.

First steeping: 2 minutes 30 seconds at 205 degrees. Red Jade stays true to its dry leaf aroma – pure sweet potato with undertones of malt. While the cup is hot the predominate flavors are sweet potato, malt, and a suggestion of something pleasant that is just beyond description. The mouth-feel is rich, smooth, and a bit creamy; the aftertaste is pure sweet potato. As the cup cools the malty notes come forward, along with a hint of cinnamon.

Second steeping: 3 minutes at 205 degrees. Sweet potato is the main aroma for the second infusion. A mild cinnamon essence has appeared in this steeping and blends well with the malt and sweet potato flavors. The mouth-feel is smooth and tingly, and the aftertaste is sweet potato with a cinnamon undertone.

I did not detect any fruit notes during my session, as described on the Taiwan Tea Crafts website.

I am perhaps a bit biased towards this tea, as it is a TRES-18 hybrid (which is a cross between an Assamica strain strain from Burma and the local indigenous wild tea strain), to which I am partial. I enjoy it quite a bit regardless, and recommend it as a solid Taiwanese black tea.

All nerdiness aside, I love “sweet potato” tea! I had to resist the urge to bust out the marshmallows.