The Jade Leaf

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Once in a while a tea comes along that challenges your preconceived notions about that category of tea. For me, this Taiwanese black redefines what black tea should taste like. It’s a magnificent tea, delightfully fruity with a smooth and highly refined taste.

The smell in the bag is heavenly; like tangy, fresh strawberries and dried cherries. A brown sugar aroma like appears after dropping the leaves into a warmed teapot. The first steep was sweet with fruity notes of dark berries and a light malty finish. Second steep was richer with more brown sugar sweetness and notes of bergamot and musk. Next two steeps were silky smooth and had a hint of white grapes.

This was an exquisite tea with fantastic aromatics and a refreshing quality that made for a very pleasant drinking experience. It’s quite different from the full bodied blacks I’m used to. I know Taiwanese blacks are highly regarded but the ones I’d tried up until now failed to impress. Having experienced this tea, I get the hype now. I must say I’m impressed with both of the teas I’ve sampled from The Jade Leaf. I wouldn’t have thought to use them for tea since they are known for teaware. Emilio sources some excellent tea and I’m grateful to have been able to try a couple of them.

Flavors: Bergamot, Blackberry, Brown Sugar, Cherry, Malt, Strawberry, White Grapes

Preparation
Boiling 0 min, 30 sec 3 g 5 OZ / 160 ML
ashmanra

I love Ruby 18’s.

Ubacat

Wow, I want to order this tea now. Sounds so good.

LuckyMe

I would totally buy more of this tea if they sold it in smaller quantities. But 75g is way too much for an occasional black tea drinker like me

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91
drank Caramel Oolong by The Jade Leaf
423 tasting notes

Man, it’s already June and the weather in Chicago is still wonky. Seems like we never quite recovered from the brutal -50 F windchills this past winter. It’s supposed to be summer now but here I am with the furnace on and wearing a sweater. WTH?

The unexpectedly cool weather calls for a roasty tea so I pulled out this sample I received with my recent Jade Leaf teaware order. I grandpa steeped 1.2g in an 8oz glass using 195 F water. The dry leaf had an appetizing smell of chocolate, toffee, and butterscotch. Wet leaf though didn’t have much aroma, kind of had the standard roasted oolong smell.

I got busy with other stuff which gave this a chance to steep good and long. The leaves unfurled to release an incredibly smooth texture and taste of flowers and caramel. Roast was gentle without any char and lent a sweet fruitiness to the tea. It was a tad lighter than I like but that’s likely because I slightly underleafed.

An excellent medium roast oolong, perfectly roasted to give it a nice warmth and sweetness. Eager to try this gongfu next time.

Flavors: Caramel, Flowers, Heavy, Honey

Preparation
195 °F / 90 °C 1 g 0 OZ / 7 ML
Ubacat

I had the heat going yesterday too (in the Toronto area). It was a cold day for June.

Kittenna

^^Was just going to comment that the weather in southern Ontario is wonky too. I believe I held out without turning on the heat this time, but it’s rare in summer that the temp in the house dips below what I have the air conditioner set to (I believe it was 20 degrees in the house; a/c was at 22 at the time).

Kittenna

I’m obviously including June in summer. Haha.

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