Rediscovering these delicious TRES cultivars grown in Taiwan. This time I brewed 2.5g of Brandy Oolong / Ruby 18 / Red Jade in 8oz 90°C spring water. Ditto everything I wrote on it 4 yr ago. Still rates as 100 and is my #1 favorite tea. Worth every penny. ’Nuff said.
Flavors: Caramel, Honey, Malt, Raisins
Pan-American: Left-coast reared (on Bigelow’s Constant Comment and Twinings’ Earl Grey) and right-coast educated, I’ve used this moniker (and Email) since the glory days of AOL in the 90’s, reflecting two of my lifelong loves—tea and ‘Trek. Now a midwestern science guy (right down to the Hawaiian shirts), I’m finally broadening the scope of my sippage and getting into all sorts of Assamicas, from mainstream Assam CTCs to Taiwan blacks & TRES varietals, to varied Pu’erhs. With some other stuff tossed in for fun. Love reading other folks’ tasting notes (thank you), I’ve lurked here from time to time and am now adding a few notes of my own to better appreciate the experience. You can keep the rooibos LoL! Note that my sense of taste varies from the typical, for example I find stevia to be unsweet and bitter. My revulsion to rooibos may be similarly genetic.
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Photo with Aromatic Bamboo Species Raw Pu-erh Tea “Xiang Zhu” by Yunnan Sourcing, which is most definitely aromatic!
Chicagoland-USA
