Fruit Fragrance Black Tea (2018)

Tea type
Black Tea
Ingredients
Black Tea Leaves
Flavors
Almond, Baked Bread, Blackberry, Blueberry, Butter, Cherry, Citrus, Cream, Guava, Herbaceous, Malt, Mineral, Orange Zest, Peach, Peanut, Pear, Pineapple, Plums, Stonefruits, Straw, Strawberry, Sweet Potatoes, Vanilla, Wood, Apricot, Brown Sugar, Cedar, Floral, Fruity, Grass, Honey, Orchid, Osmanthus, Pine, Vegetables
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Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by eastkyteaguy
Average preparation
200 °F / 93 °C 5 g 3 oz / 94 ml

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2 Tasting Notes View all

  • “This was one of my sipdowns from July. I think I’ve only got three or four more teas from that month to post once I get this review up for the world to see. To this point, this is my favorite of...” Read full tasting note
    95
  • “I’m reminded daily of resiliency and grateful to be situated where I am. Brewed this gongfu to compare to the 2018 Grass Fragrance Black. This one is very similar, though with a deeper, more...” Read full tasting note
    91

From Old Ways Tea

Smooth, though a little on the thin side. Fairly clear fragrance. Will do best with good water. As the sweetness fades the slight astringency lingers in your mouth. This tea has good endurance. It is made of leaves grown in the banyan area of Wuyishan and processed in the Tongmu style. Due to the processing the fragrance has slight hints of the unique Tongmu fragrance.

About Old Ways Tea View company

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2 Tasting Notes

95
882 tasting notes

This was one of my sipdowns from July. I think I’ve only got three or four more teas from that month to post once I get this review up for the world to see. To this point, this is my favorite of the 2018 Old Ways Tea black teas I have tried. It was a very sweet, fruity black tea, and even though such teas are not often my favorites, I found this one to be exceptional.

I prepared this tea gongfu style. After a quick rinse, I steeped 5 grams of loose tea leaves in 3 ounces of 194 F water for 5 seconds. This infusion was chased by 18 additional infusions. Steep times for these infusions were as follows: 7 seconds, 9 seconds, 12 seconds, 16 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 15 seconds, 1 minute 30 seconds, 2 minutes, 3 minutes, 5 minutes, 7 minutes, 10 minutes, and 15 minutes.

Prior to the rinse, the dry tea leaves produced aromas of baked bread, cream, butter, strawberry, blueberry, and tangerine. After the rinse, new aromas of roasted almond, nectarine, and blackberry emerged. The first infusion brought out aromas of pear, plum, roasted peanut, and malt. In the mouth, the tea liquor offered notes of roasted almond, malt, strawberry, nectarine, plum, roasted peanut, cream, and tangerine that were balanced by hints of blackberry, black cherry, blueberry, butter, peach, pear, and guava. The subsequent infusions introduced aromas of orange zest, wood, straw, vanilla, and guava as well as a subtler scent of sweet potato. Slightly stronger and more immediate notes of blueberry, butter, guava, black cherry, pear, and peach appeared as did impressions of roasted peanut and baked bread. I detected new notes of minerals, orange zest, sweet potato, wood, and straw that were accompanied by hints of pineapple and vanilla. There was also an herbal, slightly cooling quality on each swallow that I could never manage to place. As the tea faded, the liquor emphasized mineral, wood, malt, baked bread, and roasted almond notes that were balanced by peach, plum, pear, strawberry, orange zest, blackberry, tangerine, and black cherry hints.

This was an amazingly aromatic and flavorful Wuyi black tea with a ton to offer both casual and experienced drinkers alike. Despite its fruity sweetness, the tea liquor never came off as syrupy in the mouth, instead maintaining a strong, firm texture throughout my drinking session. There was also just enough balance provided by the tea’s other characteristics to keep the fruit aromas and flavors from being overwhelming and throwing everything out of whack. Fans of Wuyi black teas would undoubtedly enjoy this offering, but I think black tea fans who are used to sweeter teas and looking for a good entry into the world of Wuyi black tea would also be well served to check out this tea or one like it.

Flavors: Almond, Baked Bread, Blackberry, Blueberry, Butter, Cherry, Citrus, Cream, Guava, Herbaceous, Malt, Mineral, Orange Zest, Peach, Peanut, Pear, Pineapple, Plums, Stonefruits, Straw, Strawberry, Sweet Potatoes, Vanilla, Wood

Preparation
5 g 3 OZ / 88 ML

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91
570 tasting notes

I’m reminded daily of resiliency and grateful to be situated where I am.

Brewed this gongfu to compare to the 2018 Grass Fragrance Black. This one is very similar, though with a deeper, more savory, fruitier aroma and taste, bolder flavors early on and greater longevity. Like the Grass Fragrance, it has a solid backbone of baked bread, malt, sweet potato and cedar. Some light bitterness on the sip that becomes more apparent if oversteeped. The finish is a tad drier yet more robust with osmanthus and the returning sweetness darker like brown sugar as opposed to red grapes. The tea also has a nice medium body with a pleasant astringency and the same clean minerality and salivation. The Fruit Fragrance Black seems to have an instantaneous calming and cooling energy. Overall, an excellently structured tea for its price range and such a pleasure to sip.

Song pairing: Toro y Moi — Rose Quartz
https://www.youtube.com/watch?v=8ID1plssS4s

[5.5g, 100mL porcelain teapot, 200F, drink the flash rinse! Very short steeps starting at 7s]

Flavors: Almond, Apricot, Baked Bread, Brown Sugar, Butter, Cedar, Cherry, Floral, Fruity, Grass, Honey, Malt, Mineral, Orchid, Osmanthus, Peach, Pine, Plums, Stonefruits, Sweet Potatoes, Vegetables

Preparation
200 °F / 93 °C 5 g 3 OZ / 100 ML

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