Tea type
Black Tea
Ingredients
Not available
Flavors
Cocoa, Malt, Pepper, Plums, Spicy
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Tealluminati
Average preparation
205 °F / 96 °C 3 min, 30 sec 10 g 8 oz / 223 ml

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2 Tasting Notes View all

  • “Dry leaf aroma: Cacao nibs, malt, and faint suggestions of spiciness. Dry leaf appearance: https://www.instagram.com/p/_ZUJYrFcOf/ Wet leaf aroma: Carob, pepper, and subtle vegetal undertones. Wet...” Read full tasting note
    85
  • “This is a rolled Jinxuan red tea, which I haven’t had before, so I added it to reach the free shipping threshold for my order. It is quite sweet with brown sugar and stonefruit notes; the “Jinxuan...” Read full tasting note

From TeaFromVietnam

Most of us know that we can have six types of tea from one single tea plant. However, there are some tea varieties that only tasted good if they are made into green tea, while other should be made into oolong or black tea. But in Vietnam, there is a tea variety that can make into a few types of tea and still be enjoyable, that is Golden Lily. Golden Lily was originally developed by Taiwan and meant to be produced into oolong tea. Due to its popular, Vietnamese farmers make it into oolong and green tea, and now we even have its black version.

Tasting Notes: smoky (pine smoke), malty, milky, nutty (roasted chesnut), sweet (burnt sugar/molasses)

Recommended if you like: Lapsang Souchong, heavy roasted teas

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2 Tasting Notes

85
25 tasting notes

Dry leaf aroma: Cacao nibs, malt, and faint suggestions of spiciness.
Dry leaf appearance: https://www.instagram.com/p/_ZUJYrFcOf/

Wet leaf aroma: Carob, pepper, and subtle vegetal undertones.
Wet leaf appearance: https://www.instagram.com/p/_ZURS3FcO0

First/only steeping: 3.5 minutes at 200 degrees.
While hot, Red Lily has a chocolate and malt aroma. The predominate flavors are cocoa with essences of malt, carob, pepper, and a subdued spiciness. As the cup cools, the spiciness comes forward and a suggestion of plum appears. The cocoa remains true throughout the cup and pairs wonderfully with the spiciness as the liquor changes temperature.

Notes:
Because this is a rolled tea, I under-leafed my cup. Next time I will add more leaf to see if I can coax out different nuances.

You may also read this review and see images on my blog, My Tea Life, at:
http://mytea.life/red-lily-by-tea-from-vietnam-review/

Flavors: Cocoa, Malt, Pepper, Plums, Spicy

Preparation
200 °F / 93 °C 3 min, 30 sec 1 tsp 10 OZ / 295 ML
boychik

did you measure the pot? im curious how big it is.

Blodeuyn

About 150ml

boychik

thanks ;D

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21 tasting notes

This is a rolled Jinxuan red tea, which I haven’t had before, so I added it to reach the free shipping threshold for my order. It is quite sweet with brown sugar and stonefruit notes; the “Jinxuan milk feel” is evident, but with some unexpected smoky/roast tones and spice when pushed. As expected it’s not super-dynamic, but it remained fairly interesting and lightened up with further steeps. The aftertaste is a little unusual for me; something like a mix of roast, sweetness, slight astringency and milky.

At ~$0.15/g, it’s not a terrible deal considering the educational value, but not a steal either. Doesn’t tick quite enough boxes for me. It’s worth trying and I will gladly finish my 50g to get a better impression of it.

Preparation
Boiling 10 g 5 OZ / 150 ML

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