drank 2016 Ruan Zhi Black Tea by Tea Side
438 tasting notes

Dry, the smell is intensely fruity with a bit of spice, almost malt. Like baked fruit and cinnamon.

First steep—about 30 seconds—similar smell, heavy baked fruit like cherry pie. First sip, there’s a surprisingly floral note, that descends into mineral, cherry, plummyness.

Second steep—30 seconds. Honestly this should be called ‘Cherry Pie’. The smell is heavily cherry with this lightly floral, gardenia-like topnote. That probably comes from the oolong cultivar, but the other two samples I got also used that cultivar and I didn’t get quite the same note (although it could have been lost in the roast, in the Dong Ding).

Third steep—30 seconds, a bit of a sour note introduced, but not citrus, definitely still fits the cherry note I’m getting.

Fourth—onwards. Water started to cool… Not finding much variation between steeps, but the cherry/baked fruit taste coats the mouth. It sticks even with cooler water (since I keep mine in an insulated carafe near my desk).

Preparation
4 g 3 OZ / 90 ML

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Disclaimer: I work for Murchie’s Tea and Coffee as a taster and blender. I will avoid putting any ratings on teas from them from here on out.

A tea-drinking transgendered Canadian, university graduate, majored in geology (yes, “rocks and things”). I take most of my tea made straight into a mug, although occasionally if I’m not in a hurry (this isn’t often), I’ll have time to sit down with a pot or gaiwan. It’s the highlight of a good day.

My notes are pretty disjointed because I’m absent-minded, and I also keep a teatra.de blog for reviewing and rambling about tea books/publications.

I’m a Doctor Who fanatic (Jon Pertwee, if you were wondering).

“But you should never turn down tea, when it’s offered. It’s impolite, and impoliteness is how wars start.” ~Eighth Doctor, Paul McGann

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