Red Blossom Tea CompanyEdit Company
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Recent Tasting Notes
I’m not a fan of Indian Assams, so I was excited to try this Formosa version to see if it could turn me around. It did. Gone is the disgusting bitter astringency of the Indian variety. What’s the left is a smooth, delicious Assam that is all you could hope for. There’s not much else to say. It’s a big favorite of mine for the first cup of the day.
Flavors: Fruity, Honey
I purchased the Spring 2016 incarnation of this tea, and have now enjoyed it several times. The scent of the steeped tea is classic high mountain Taiwanese oolong: soothing and slightly milky. On the palate, I got quite a bit of florality, some fresh/vegetal elements, a light brown sugar vibe, and yet little to no milkiness. Very pleasant, but in the same genre, I still prefer Red Blossom’s Mi Xiang Tung Ting.
Flavors: Brown Sugar, Floral, Vegetal
When I took a whiff of the steeped leaves, I suspected I was in for a treat. There was this autumnal quality — not spicy, but clearly warm and milky. And when I took my first sip I went, “Oh, yes. Yes. Yes. Yes.” It’s delicious. While Red Blossom’s site says orange blossom, honey, tropical fruit and buttered rum, I got exactly zero of those from it. If anything, it was closest to their rum descriptor than the others. What I’d say is that it tasted exquisitely “comfortable”, milky, and like tonka beans or another baking spice nature has yet to invent. It’s as if I were drinking rice pudding in tea form. Hands down my favorite tea.
Flavors: Milk, Spices
The tasting notes on Red Blossom’s site make this tea seem like magic. And for $30/oz., I was expecting as much. Sadly, it’s quite bland. Smooth and pleasant enough, with the light taste of some indiscernible fruit, it’s nothing I would look forward to having again. Yet I bought a couple ounces, have had it a half-dozen times now, and will be clearing it out, little-by-little.
After almost a year long hiatus where I drank mostly puerh, black, and green tea, I thought maybe my love for plain white tea would have simmered down. Thanks to OMGsrsly, I can now put my doubts aside.
I love you white tea. I love you so much. the milkiest Milk Oolong, the nuttiest Dragonwell, and the sweetest black dessert tea have nothing on you. Marry me.
Flavors: Cream, Hay, Lemon, Sweet
This is a very generous sample from teafriend .
8g 90ml Yixing teapot 212F
Rinse and short steeps
The brew is dark, thick and rich. Flavors are unusual, savory, some spice.
I really enjoyed it. It also had a strong qi that sent me into nice nap. It was pretty refreshing.
Thank you so much teafriend for sharing. I wish I could get more of it, but it’s not available on Red Blossom website
This tea is amazing. I got super generous sample from teafriend. Very unusual notes I don’t find often in aged Sheng. It is savory and sweet. Fennel, allspice, cinnamon comes to mind. Really good with longer steeps I pushed to a minute and longer. Very dark and syrupy consistency.
Dry, it smells like dates and chocolate. I put about 5 grams in a 6oz gaiwan. After rinsing and letting the gaiwan lid rest over the leaves for a minute there is a more pronounced chocolate smell, like chocolate covered fruit and leather. The first few infusions (starting at 45 seconds and adding 15 to subsequent ones) gave a roasted, chocolaty with subtle peach flavor. It does have a drying quality in the back of the throat, though it is by no means unpleasant. In later infusions it begins to back off of the roasted flavor and becomes more fruity. I only got 4 infusions before it started to die out.
Flavors: Chocolate, Dates, Peach, Roasted
Yesterday I came home and had a headache so I took about 10g of this and dropped it in my kyusu. This is not normal for me… 10g is a lot of loose leaf to use at once.
I steeped this five times and had really strong and thick liquid. Really enjoyable, but I can’t make a remark on the tea for what it should taste like when correctly brewed.
In general: San Lin Xi is some of my favorite anyways because TU sold me all that 89 and it’s lovely :)
Sipdown this morning and a little bit more realization for tea preference. I crave Dan Cong’s for mild caffeine or warmth during cold days. It’s nice to know that I really don’t need a large quantity of Dan Congs or Yanchas when I crave them.
Now, the remainder of this tea was particularly fruity, being something between orange and apricot. The nuttiness, the florals, and the wood notes were there two, but superseded by the fruity taste. This does not make a bad slow wake up tea, and I was glad to enjoy it for the last time this morning.
Thank you LP! I really enjoyed this Yan Cha. Orange blossom, a little bit of citrus, floral, nutty, almond, and woodsy. This was gong fu. Only thing was I got four solid steeps-30, 55, 60, 2 min, and finally four-five min as a weaker, light floral cup. I’d recommend it for Dan Cong lovers as something to enjoy. For me, it was sweeter-but that’s psychological. Citrus for me=sweeter. And I’ve had Da Hong Pao’s that weren’t as sweet or floral.
After a few weeks of obsessing over the 2014 I tried at a restaurant, I finally caved and bought the 2015 Heritage Golden Buddha from Red Blossom without even tasting it first. Brewed 3.5g in my 150ml gaiwan at 200˚F.
Dry leaves smell so creamy and dark roasted. The wet leaves look gorgeous, such a dark rich green with almost a metallic lustre. I may be in lust with this tea.
Rinsed for 1 second.
1st infusion: (1:00)
The lid smells like flourless dark chocolate cake––not sweet like confectionery but rich and substantial. Just heavenly. Liquor tastes balanced and round, with a slight nutty, toasted bread and caramel flavour. I’m not tasting anything as doughy or buttery as pie crust or graham cracker but it’s still lovely.
2nd infusion: (1:30)
Leaves beginning to smell a bit plummy and more vegetal. Liquor has dark chocolate notes on top of that smooth base of toast, and the finish is really sweet on the tongue this time. This cultivar seems to have extracted all the best parts of Wuyi yancha without the hard, minerally taste. I need to keep buying this.
3rd infusion: (2:00)
Mellower flavour but still has subtle chocolate and nutty notes and good body.
4th infusion: (2:40)
Even mellower, a little thin now. Would love to try this tea in an Yixing teapot.
Yeah this did not work. It’s basically hot water.
Flavors: Brown Toast, Caramel, Dark Chocolate, Nutty, Roasted
Had the 2014 Heritage Golden Buddha at Sons and Daughters restaurant at the end of a 6-course tasting. Drank it out of a cast iron teapot so it’s going to taste different from brewing in a gaiwan.
Very smoky, dark-roasted tea, a serious demeanour housing an inner kindness and serenity. Not sweet at all but a perfect complement to desserts, presenting no bitterness against the bright young sugar, but instead calming it with sage groundedness. I tasted notes of smoke, toasted rice, nuts, and some undefinable iron earthiness.
Flavors: Mineral, Nutty, Smoke, Toasted Rice
Note: This is a later-harvest Longjing and thus trickier to brew than the higher-end Longjings. In future, skip the rinse and brew at 177 – 180˚F, for 40s / 55s / 70s / 90-95s.
Even when sufficiently steeped, the liquor is paler than any other tea I’ve seen so far––it’s the colour of moonlight, paler than canola oil, the sepia of a recent memory.
Brewing this Longjing in a gaiwan this time. Rinsed for 1s before brewing.
1st infusion (175˚F, 45s):
Strong buttery fragrance as usual. Tastes clear, fresh, but a bit astringent this time. Next time maybe just 40s. (Assuming I dilly-dally and take 5s to get to the gaiwan and pour it out)
2nd infusion (175˚F, 55s):
Surprisingly, the buttery scent is gone from the leaves. All I smell is vegetal and fruity plum notes. It’s really intoxicating. The tea still tastes buttery though. Unfortunately halfway through drinking this my mouth got so dry I had to throw out the rest of this infusion.
3rd infusion (177˚F, 65s):
Not bad, the astringency has decreased. Maybe it’s better brewed at a slightly higher temperature.
4th infusion (180˚F, 75s):
Lightly, elegantly scented water. We’re done here.
Flavors: Butter, Fruity, Plums, Vegetal
This is the 2015 harvest that I bought in Feb 2016. Brewed 12oz in a teapot so that I can bring one of the steepings to work.
First infusion: My God, this smells so sweet! Like warm butter. It tastes like fresh buttery spring water. Am I being transported to the legendary Dragon Well? This is amazing.
Second infusion: The divine fragrance is gone, but we’re left with a smooth-drinking liquor which retains the buttery and a nice flavour of toasted nuts. These leaves are pretty done, but I will try a third infusion with a gaiwan next time.
Flavors: Butter, Nutty
Was browsing green teas at Red Blossom Tea Company this weekend. The dry leaves of the Spring Mao Feng 2015 smelt beautiful –– even nicer than the super buttery premium Dragon Wells. It was a harmonious blend of grassy and buttery.
Unfortunately after steeping, it tasted mostly grassy. Slightly toast buttery but more grassy. Not a bad green, but I went with the Pre-Rain Dragon Well instead.
Flavors: Butter, Grass, Toast
After steeping, you’ll notice a lot of bigger stems in the leaves. This tea smells sensational, there’s a strong flavour of butter popcorn and it’s smooth to drink. Probably the butteriest oolong I’ve ever tasted.
This was only my first time at Red Blossom Tea Company, but they seem to carry a lot of buttery tasting teas (greens and oolongs at least). My partner bought this so there will probably be future tasting notes as we brew this at home.
Flavors: Butter, Popcorn