2016 Ruan Zhi Black Tea

Tea type
Black Tea
Ingredients
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Flavors
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Caffeine
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Certification
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Edit tea info Last updated by AJ
Average preparation
4 g 3 oz / 90 ml

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  • “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...” Read full tasting note

From Tea Side

Origin: Thailand
Harvest: Spring 2016
Cultivar: Ruan Zhi (TRES #17)
Availability: In Stock

In the taste of tea, there is cherry, cinnamon, buns and a whole bunch of spices. At the same time, tea is distinguished by softness and density.

This tea is made from a valuable and capricious Ruan Zhi (TTES #17, “soft stem”) oolong bush variety. The color of the infusion is rich ruby.

Bestseller of the last three years.

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1 Tasting Note

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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