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“Got this tea with Taiwan Sourcing intro pack. If you like Ruby 18, you’ll like this. Same menthol/minty taste. I found the Taiwan Sourcing brewing recommendations didn’t match this tea very well...” Read full tasting note
“First, I don’t know if this is Summer 2017. There’s nothing to indicate harvest time or year on my sample. Second, I brewed this per their recommendations. 100ml-5-6 grams @boiling water temp, with...” Read full tasting note
Mingjian is one of the most wonderful places in the world of tea production. It not only has a very stable weather condition, but also has lots of non-polluted tea plantations despite having some negative impression among serious tea lovers.
This affordable organic black is another proof of Mingjian area being a great place for tea. It is a blend of #18 Ruby, which is very common this day, and a wild varietal in Mingjian. People normally call this kind of varietal “Mountain Tea” in Mingjian, and therefore we decided to name it “Mountain” Black Tea.
This type of wild varietal tea taste like #8 Assam and Shan, both are a type of large leaf varietal. With a perfect blend with organic #18 Ruby, this tea offers very strong but pleasant taste and feeling to the body. A great tea for afternoon refreshment!
Harvest Season: Varied / 不定
Varietal: Wild Varietal & #18 Ruby / 山茶 與 紅玉十八號
Elevation: 400 M / 肆佰 公尺
Region: Mingjian / 名間
Fermentation Level: 80 % / 分之 捌拾
Roast Level: 0 / 無
Company description not available.
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Taiwan SourcingGot this tea with Taiwan Sourcing intro pack. If you like Ruby 18, you’ll like this. Same menthol/minty taste. I found the Taiwan Sourcing brewing recommendations didn’t match this tea very well (3/3/4 min, 5g tea/100ml water) I had better luck when I did slightly shorter infusions, especially at the beginning (1/2/2/2 min) then finished it off with 3-5 min steeps.
First, I don’t know if this is Summer 2017. There’s nothing to indicate harvest time or year on my sample.
Second, I brewed this per their recommendations. 100ml-5-6 grams @boiling water temp, with steep times of 3 min/3min/4 min respectively.
1st brew: the aroma is of mossy wood but the flavor is bitter dark cocoa nibs — no sweetness just the bitterness of the nibs. There’s a mild astringency aftertaste and medium mouthfeel. Overall, it has a good medium mouthfeel and is very smooth.
2nd steep @3 min: I smell camphor and mossy wood. The flavor is a milder bitter note that evens out towards the end. There is a slight astringent finish but still a good viscous mouthfeel. The tea soup is very smooth and not harsh.
3rd steep @4 minutes. I had to reboil water for this steep. I am unsure if it’s the water temp (I suspect that the water temp might have been slightly higher this time around) or if it’s the 3rd but this one is the most balanced of all three brews. I still smell the camphor and mossy wood aroma, but the bitterness has softened as the astringent. The mouthfeel is still good but the flavors are balancing themselves out.
Overall, I’m on the fence about the tea. It’s a good tea but different from what I normally prefer in its tasting profile, but it’s very smooth and has a really good mouthfeel. Others might enjoy it better. I’m going to play with different brewstyles to see if it speaks to me more in other ways.
