Asha Tea House

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96

This tea was the other highlight of my trip to San Fran. Its not often you find a really good high quality black tea, and Red Ruby delivery. I was able to brew around 15 times in the gaiwan and it still held its flavor and color.

This is a lovely complex black tea with maraschino cherries, and a lovely wintergreen aroma/taste (that I often associate with the Uva region of Sri Lanka).

Well worth its money, this Red Ruby is much better than some black teas I’ve seen trying to pass for Sun Moon Lake.

Preparation
205 °F / 96 °C 2 min, 45 sec

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drank Gong Fu Black by Asha Tea House
149 tasting notes

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Preparation
Boiling 4 min, 0 sec

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drank Big Red Robe by Asha Tea House
1055 tasting notes

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I won’t rate this, but I thought it would be amusing to note that SOMEHOW when I brewed this up (western) it smelled exactly like cow manuer. I kid you not. It was amazing and revolting at the same time.

Don’t ask me how.

Preparation
205 °F / 96 °C 3 min, 0 sec
ScottTeaMan

I’ve never had a Golden Buds Yunnan like that!!!

Lindsay

I’m willing to bet it was more my nose than the tea. The rest of the sample is going to a good home!

MaddHatter

Wow, that’s quite the scent! It’s similar to when I brewed a pot of DT Davis’s Breakfast and I swore it smelled like wet dog, but my brother got a different scent.

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Another experiment. I let this steep in the Gaiwan overnight. In the morning it was a beautiful golden nectar. Strong and delicious. I will be doing this again….

TeaBrat

did you refrigerate it or was it at room temp?

Charles Thomas Draper

Room temp. An awesome concoction….

Kashyap

love to overnight steep at room temp oolongs

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I’m brewing this in the Gaiwan. The first steep was light and mellow. The second really opened up and provided a wonderful cup of tea. Somewhat buttery with a floral hint. Green vegetables are another flavor I’m getting. All in all, a very nice brew. May I add it’s 11 pm EST and its very relaxing….

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