drank Ruby #18 by A Southern Season
1826 tasting notes

I feel like I haven’t had this one in ages! This is the first Ruby tea from Taiwan I ever tried, and one of the first teas I loved sans additions, so I think of it as one of my “growing up as a tea drinker” teas. You can steep this for ten minutes and I don’t think it would get bitter. I once forgot a second steep for who knows how long, and it was still great.

This tea is pale when steeped, but so full of flavor. It resteeps beautifully. There is a light vegetal taste, but plenty of body. It is just excellent tea. Having said that, I do believe that the version from Shui tea is more even more flavorful, but since I don’t own that one yet, I still enjoy this one!

This was paired today at tea party with Fudge Pie and individual portions of Brie baked with brown sugar and strawberries in puff pastry. Extra strawberries, lightly sugared, were served on the side to top the pie.

Preparation
Boiling
Jenn

You’ve made me drool on my keyboard. Not cool…

SimplyJenW

I have some of this to try from another vendor! Wheee! I need to try it soon!

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Jenn

You’ve made me drool on my keyboard. Not cool…

SimplyJenW

I have some of this to try from another vendor! Wheee! I need to try it soon!

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I am a music teacher and homeschooling mom who started drinking loose leaf tea about five years ago! My daughters and I have tea every day, and we are frequently joined by my students or friends for “tea time.” Now my hubby joins us, too. His tastes have evolved from Tetley with milk and sugar to mostly unadorned greens and oolongs.

We have learned so much history, geography, and culture in this journey.

My avatar is a mole in a teacup! Long story…

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North Carolina

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