When I saw a black tea made from the Four Seasons varietal, I had to try it. I soon discovered that it’s very different from your standard Ruby 18, and not necessarily in a way that I enjoy. I steeped 5 g of leaf in a 120 ml teapot at 200F for 10, 12, 15, 18, 20, 25, 30, 40, 60, 90, 120, and 240 seconds.
The first steep tastes like Red River cereal, with oats, grain, cream, and honey notes. The second steep is similar, although there’s a floral, tangy aftertaste that reminds me of Four Seasons oolong. Four steeps in, this still tastes like breakfast cereal. The aftertaste is the most interesting part of this tea, where its Four Seasons character emerges. Although the Taiwan Tea Crafts website mentions citrus fruits, I don’t pick them up consistently, although I do get hints of citrus from time to time in later steeps.
This is a unique black tea that I’m happy to have crossed off my list. However, there’s a reason why I haven’t had Red River cereal since I was a kid. Since Taiwan Tea Crafts recommends drinking this tea iced, I’ll see if that brings out more of the citrus flavours.
Flavors: Citrus, Cream, Floral, Grain, Honey, Oats, Tangy
