1/26/14 Tasted at a tea event. A very interesting tea, both in terms of tasting and in history. It is made from a tea plant which is a hybrid of the native Taiwanese C. sinenses v. sinensis and the Indian C. sinensis v. assamica , which was imported to the island early last century to help establish a black tea industry. It was a very nice tea to drink, full of the malty peppery chocolaty notes that Assam teas have, all wrapped up with a vegetal bell peppery kind of greenness that was quite interesting. Unlike the previous more traditional Chinese teas, this black tea didn’t come through the second serving as strongly, and our host told us that is is pretty normal. Apparently the highly oxidized black teas infuse much more readily and thus don’t support multiple infusions as well.

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