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Red Jade Tea from Taiwan (also known as No. 18):
This is a prize-winning tea from Eco-Cha, using little to no fertilisers or pesticides. I believe the leaf comes from a hybrid of the assam plant and wild tea plant.
The character of Red Jade is unique among black teas. The taste is complex and lacks the astringency or bitterness of classic blacks.
The smell of the dry leaf was strongly of ‘warmed spaghetti (from a can)’, but there were notes of mint beneath. The leaf is long and large, twisted tightly along middle vein, reasonably intact. Once water is added the leaf slowly unfurls, unlocking each layer of the taste.
The scent comes through into the flavor of Red Jade. It is slightly pungent: savoury with winter vegetables (mint) and spices (cloves, cinnamon). The after-taste is of brown sugar and lingers long in the mouth. There is no dryness.
The infused leaf has notes of minty sweetness, sandalwood, cinnamon.
This is a good winter tea, but its strong unique taste may take some getting used to.