This is the second red tea I’ve had in the last week (the other one was at Taste SF – a local tea place) and I’ve discovered I like them!
This steeps up to be a beautiful reddish-brown and it has a cocoa and cinnamon aroma. I am very intrigued by it since it is made of fermented white tea leaves. It definitely has a smooth and delicate quality but it also a bit malty and chocolate-y, slightly fruity. Reminds me a bit of a golden yunnan… also resteeps well
On a side note I discovered my new $20 Bodum tea for one set is made out of plastic and not glass, and I really don’t like the way tea tastes in plastic… boo
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I know, I agree about the Bodum, and they say it doesn’t affect the taste of the tea, but THEY are WRONG! I had the same problem with a Bodum cordless electric teakettle, which I don’t use anymore. ://
In this case, Chinese “red” tea is actually black tea or fully-oxidized tea. They call it “red” because of the color of the infused liquid. Here in the States, the term “red tea” is sometimes used to refer to rooibos because of the color of the oxidized leaves.
I know, I agree about the Bodum, and they say it doesn’t affect the taste of the tea, but THEY are WRONG! I had the same problem with a Bodum cordless electric teakettle, which I don’t use anymore. ://
In this case, Chinese “red” tea is actually black tea or fully-oxidized tea. They call it “red” because of the color of the infused liquid. Here in the States, the term “red tea” is sometimes used to refer to rooibos because of the color of the oxidized leaves.