Red Jade T-18 Organic “Primeur” Curled White Tea, Lot 802

Tea type
White Tea
Ingredients
Not available
Flavors
Anise, Astringent, Berry, Bitter, Butter, Dill, Drying, Flowers, Fruity, Grapes, Malt, Pastries, Spicy, Sweet, Tart, Baked Bread, Blood Orange, Brown Sugar, Cherry, Cinnamon, Herbs, Lemon, Licorice, Menthol, Mineral, Plant Stems, Popcorn, Raisins, Smooth, Straw, Thick, Toast, Tropical, Umami, Vegetables
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Bulk, Loose Leaf
Caffeine
Not available
Certification
Organic
Edit tea info Last updated by derk
Average preparation
195 °F / 90 °C 0 min, 15 sec 5 g 4 oz / 110 ml

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2 Tasting Notes View all

  • “I am a fan of red jade white (and black) teas in large part because when I crave a tea of this kind, there are very few others that can do the trick. This one fits that purpose, but it’s also quite...” Read full tasting note
    85
  • “This is the most forward Red Jade white I’ve had to date. It pairs wonderfully with crispy oatmeal raisin cookies. Dry leaf: aromas of tomato leaf, cooked tomatoes and greens, lemon, herbs,...” Read full tasting note
    93

From Taiwan Tea Crafts

Similar to our Organic Fragrant Jade Qing Xin Green Tea, Lot 801, this new 2019 white tea earns the unusual qualifier in being a ”Primeur” tea. It is neither a spring tea, nor a true winter tea as it was made from a flush or tender shoots picked in the middle of January 2019 – a time when tea bushes are usually dormant. Needless to say, this is an unusual occurence. To this date, winter has been particularly warm and sunny tricking the tea bushes into activity. Still, with the reduced sunlight of winter months, the growth occurs at a slower pace creating a fine and even-leafed plucking which in turn produces a rich, yet surprisingly mellow tea. This Lot 802 continues with our explorations into the new uncharted territories of white tea making using the iconic Taiwanese-developed Hong Yu T-18 tea cultivar from which the emblematic Red Jade Black Tea is made. Just like last spring’s Organic Shou Mei White Tea, Lot 702, this very fine plucking of young tender shoots were hand-picked, gently laid to wither and periodically hand-fluffed to stimulate oxydation. Afterwards, a very gentle rolling occurred to curl the leaves and finally desiccate them to lock-in their lush fragrance. The resulting dry leaf looks quite dark but produces a fairly clear liqueur. As soon as the water touches the leaves you will see how this cultivar is so fragrant! The fresh eucalyptus, cinnamon and camphor-like coolness is truly heady. The liqueur is sweet, thick and oh so smooth! This is by far the most mellow Red Jade White Tea we’ve made, and we will dare say the best up to date! A truly pleasant unique offering that we are proud to propose exclusively to our Taiwan Tea Crafts clientele. Get some while it last as this is a very limited quantity Lot.

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2 Tasting Notes

85
684 tasting notes

I am a fan of red jade white (and black) teas in large part because when I crave a tea of this kind, there are very few others that can do the trick. This one fits that purpose, but it’s also quite different from its relatives. The minty character less pronounced and the tea has a more malty profile.

The aroma has a strong dill note, complemented by scents of cape gooseberry and puff pastry. On the whole, it is not as pungent as these teas can be though. The liquor is very refreshing thanks to a fruity tartness, quinine bitterness, a spicy anise finish and a cooling mouthfeel. The texture is buttery and a little bubbly, with a distinct astringency that translates into a sandpaper-like, numbing mouthfeel. There is also a strong flowery fragrance in the aftertaste coupled with some more fruity flavours such as those of grapes and gooseberry.

Flavors: Anise, Astringent, Berry, Bitter, Butter, Dill, Drying, Flowers, Fruity, Grapes, Malt, Pastries, Spicy, Sweet, Tart

Preparation
195 °F / 90 °C 0 min, 15 sec 5 g 4 OZ / 120 ML

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93
1073 tasting notes

This is the most forward Red Jade white I’ve had to date.

It pairs wonderfully with crispy oatmeal raisin cookies.

Dry leaf: aromas of tomato leaf, cooked tomatoes and greens, lemon, herbs, raisins, malt, brown sugar, wintergreen, black cherry. The leaf is large, dark and hearty — no crumbling thin leaf here.

Wet leaf: clearing and piercing wintergreen note grounded by an umami undertone like stewed vegetables.

Liquor aroma: wintergreen, cinnamon, straw.

Tastes: A backbone of straw with headiness of wintergreen, spiciness of cinnamon oil, fruitiness of black cherry, tartness of blood orange (like there is some raspberry kick), highly mineral, some toastiness and teasings of tropical fruits. Moves to baked bread, butter, popcorn, a light herbal licorice sweetness, malt, plants stems and banana leaf.
Brown sugar returning sweetness is not coy.

Body/mouthfeel: thick and oily moving to thin and rough then back to thick and brothy. Salivating, almost drooling. Of course cooling in the mouth and chest with that menthol/wintergreen/herbs but warming in the body like hot straw and cinnamon. I feel like a sheer white curtain was draped over my eyes, relaxed.

Awesome tea. Aromatic, flavorful and engaging. Somehow what seems like chaos in tea is reigned momentarily.

Song pairing: The Comet is Coming — Summon the Fire
https://www.youtube.com/watch?v=5XsEgNvYiIE (headphones, loud.)

[5g, 100mL porcelain teapot, 195+ F, no rinse, great longevity for a white tea]

Flavors: Baked Bread, Blood Orange, Brown Sugar, Butter, Cherry, Cinnamon, Herbs, Lemon, Licorice, Malt, Menthol, Mineral, Plant Stems, Popcorn, Raisins, Smooth, Straw, Tart, Thick, Toast, Tropical, Umami, Vegetables

Preparation
195 °F / 90 °C 5 g 3 OZ / 100 ML

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