Red Blossom Tea Company

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Recent Tasting Notes

96

This is a super tasty high mountain Taiwanese oolong (and currently one of the only ones in my stash).

I feel like Red Blossom did a really good job of describing the notes in this one. It is super lush tasting! The tea liquor brews up a light green and has a wonderful cream note with hints of butter and intense fruit. I am getting mango and pineapple. I steeped it around 5 times in the gaiwan and it is still going strong but the fruity notes are a bit more present in the earlier steeps. It has a lingering finish that really coats your mouth after you’ve been sipping on it. I tried this in the store and it is definitely a treat. Great afternoon tea, really relaxing and the flavor makes me so happy! Loved it.

Preparation
185 °F / 85 °C 0 min, 45 sec

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89

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This tea is a great example of a classic Taiwanese winter oolong. The floral notes are enhanced from those of a spring flush. The tea has a hard-to-describe mellow crispness. Incredibly clean, with a beautifully lingering finish.

Flavors: Cream, Gardenias, Sugarcane

Preparation
200 °F / 93 °C 0 min, 45 sec 5 g 6 OZ / 177 ML

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80

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It would be difficult to find a more aromatic tea. Mi Lan Xiang (or Honey Orchid) indeed possesses notes of honey. However, this is only one aspect of a flavor profile that includes floral notes, winter fruit, and the dry, mineral or metallic flavor distinct to Phoenix oolong tea.

Flavors: Floral, Honey, Metallic, Mineral, Stonefruits

Preparation
200 °F / 93 °C 0 min, 45 sec 4 g 6 OZ / 177 ML

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88

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This is a really interesting green tea, perfect for someone who has experience drinking both green and white teas. Not a good representation of a “classic” green tea, but more of an adventure – an experiment. And the tea is just that, crafted from the cultivar normally used to make white tea, but with the method used to make Dragonwell green tea, hence the name Xue Long or Snow Dragon. All the desirable characteristics of a Dragonwell (nutty, sweet, bright) without any of the undesirable characteristics (this tea is not at all tannic or astringent like many Dragonwells, but rather very mellow), plus many of the the flavors of a white tea. A truly enjoyable experience.

Flavors: Citrus, Cream, Dark Chocolate, Hazelnut, Sugarcane, Toasted Rice

Preparation
190 °F / 87 °C 0 min, 45 sec 5 g 6 OZ / 177 ML

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63

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Brighter than Red Blossom’s Pre-rain version, but still lacking in depth. I would recommend a higher quality Dragonwell, such as their Ming Qian Shifeng (Shifeng – which means Lion Peak – is the mountain in Hangzhou, China of Dragonwell tea’s origin; the most prized Dragonwells come from this mountain) or their Pan’an Supreme. Dragonwell is a tea you need to spend a bit more on to get the most of its flavor.

Flavors: Citrus, Nutty, Roasted, Tannic

Preparation
185 °F / 85 °C 0 min, 30 sec 4 g 6 OZ / 177 ML

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60

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Unfortunately, Dragonwell is one of those teas that you need to spend a bit more on to get the right flavor. This one is lacking in complexity. While it has the nuttiness typical of Dragonwell, it is flat, and lacks the sweetness of higher quality versions. Pre-rain (雨前 – Yu Qian) teas by definition are lower in quality, as they are picked at the very end of the harvesting season after the best flushes have already been picked. As such, it is always best to go with a Ming Qian tea instead (one picked before the Qingming Festival). I would try their Ming Qian Pan’an, Shifeng, or Pan’an Supreme instead.

Flavors: Nutty, Roasted, Tannic

Preparation
185 °F / 85 °C 0 min, 30 sec 4 g 6 OZ / 177 ML

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87

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A beautiful, superbly balanced Wuyi Oolong. Deeply layered flavor profile, with complete harmony between all layers.

Flavors: Cream, Dried Fruit, Mineral, Roast nuts, Soybean, Tobacco, Wet Rocks

Preparation
200 °F / 93 °C 0 min, 45 sec 5 g 6 OZ / 177 ML

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90

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Before trying this tea, I was never a huge fan of black teas, but Red Blossom Tea Company’s “Three Cultivar Red – 三品紅” has made me reconsider. The tea is unusual for a black tea, in that it is crafted with cultivars used normally for Wuyi oolong teas (also called Wuyi Rock Tea). This means that while “Three Cultivar Red” possesses all the trademark flavors of a black tea, it is more layered and nuanced like an oolong.

Flavors: Brown Sugar, Cream, Dried Fruit, Honey, Orange, Smoke

Preparation
205 °F / 96 °C 0 min, 45 sec 4 g 6 OZ / 177 ML

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93

I am drinking this tea today for maybe the first or second time only. I can’t believe i have never written a review about it…

So this is a rolled white tea that is similar to the jasmine white pearl I also like from Red Blossom. Instead it is scented with osmanthus. I have done several steeps in the gaiwan today .

https://instagram.com/p/zdQjXmoLWX

I get a light yellow tea liquor with this one. It really only needs to be steeped for about 30 seconds. It has a light, cornsilk, buttery type of flavor and while the osmanthus is present, I would say it is fairly subtle in this blend. That is good news for me, as I don’t like overly flowery teas. It has a bit of sweetness but I actually like this with a tiny bit of coconut sugar as well.

There must be something about osmanthus that relaxes you because I find this very soothing when my nerves are feeling stressed out and I’m a bit hyper. Also brings a happy feeling. I am definitely glad to have this in my tea collection!

Flavors: Butter, Corn Husk, Floral, Osmanthus

Preparation
200 °F / 93 °C 0 min, 30 sec 2 tsp 4 OZ / 118 ML
Lion

Some companies call white tea pearls Panda Pearls rather than Dragon Pearls… I find this adorable. They are said to bring incredibly good fortune because apparently that is what panda tears are supposed to do in Chinese folklore and the pearls represent tears. Hrrrrrrrr… I might explode from cute. But I hope they’re happy panda tears!

TeaBrat

awww. :)

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76

I haven’t been catching up on reading tasting notes as much as I’d like lately. Hopefully everyone is doing okay!
From a teabox a WHILE back. Speaking of which, the Here’s Hoping teabox has been with the same person for a while… I hope it will eventually move on. Anyway, I used quite a bit of these long and twisty leaves. I have no idea what parameters to use for this tea.. I tried looking at a bunch of Steepster pages for similar teas. Didn’t really find any suggestions. Twenty minutes after boiling seemed to work. The flavor is so floral it seems hard to believe that it’s natural orange blossom. It’s actually like flowers, like perfume was sprayed on the leaves. Hopefully not… hopefully these leaves were just harvested around fragrant orange trees or something. I’m not really accustomed to “orange blossom” but there are definite citrus notes as well as the natural honey flavor of the oolong. The second steep somehow had just as much of the flavor as the first cup, so maybe it is in the leaves itself. The leaves also didn’t seem oversteeped — I thought they might be with just boiled water. I prefer green oolongs, but this isn’t bad.
Steep #1 // 20 min after boiling // less than 2 min steep
Steep #2 // just boiled // 2-3 min

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65

This was not a tea I ordered but a sample packet, which are always welcomed, that came with my tea. This was a pleasant, albeit unremarkable, green tea. I steeped it for a full 4 minutes at 175f as I wanted something strong following New Years Eve, but even then it was rather tame. This was especially odd because the Red Blossom site describes it as " one of the thickest and intense green teas we’ve tasted". I likely won’t order this offering, but if you want something light this might be the tea for you.

Flavors: Floral, Nutty

Preparation
175 °F / 79 °C 4 min, 0 sec 2 tsp 17 OZ / 500 ML

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80

A soft, smooth, and subtle green tea with hints of apricot. This is a great tea to ease you into your day, or into your bed. Red Blossom does such a great job with their vast selection of green teas, which are always so bright.

Flavors: Apricot

Preparation
175 °F / 79 °C 2 min, 30 sec 2 tsp 500 OZ / 14786 ML

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85

Got this as a free sample from Red Blossom with an order a while back, and this lazy, rainy Saturday is a great day to give it a go.

First things first, I’m not a big white tea drinker. Not because I don’t like it, but because I guess don’t know it very well. Guess I should try more it then, yeah?

As far as white teas that I have tried go, I like this one a lot. It has a nice light aroma and taste, and that taste is clear, well balanced, almost buttery with a clean, clear finish.

I do like a bigger, bolder tea, I think the next steeping I will use less water. I might also buy more of this one in the future. Good stuff!

Flavors: Butter

Preparation
190 °F / 87 °C 1 min, 0 sec 1 tsp 14 OZ / 414 ML
TeaBrat

I also like their white tea with Osmanthus. The Jasmine white is good too :)

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98

Been saving this one for a while. Aged Tung Ting, ca. 1980, Formosa Oolong.

A 34 year old Tung Ting (yes, from 1980), from when it was still hand rolled in Taiwan, which makes for looser tea clusters, requiring firing at higher temperatures for preservation, in turn producing a richer, more robust tea.

I’m sold.

Actually, I didn’t have to be. This was a sample sent to me from Red Blossom along with an order from several months ago, and I’ve been waiting for a good time to try it. Patience is not my best virtue, so I got sick of waiting and… here we go!

I didn’t use my large tea pot for this one, as I only got a 1 ounce sample. I used my tea ball and set it into a large ceramic mug. I can tell just by looking at it this is something special. Deep reddish in color, very rich and smooth in aroma.

The taste. Is. Amazing. So rich, so smooth. Just a hint of that roasted goodness brings out the richness even more. Hints of cocoa dance on the tip of my tongue. And did I mention it was smooth? So smooth. I could use the word velvet. Like the first bike of a Red Velvet Cake, the way the taste overwhelms the taste buds, the heavens align, and for just that moment, all is well in the world.

This may be the best tea I have ever tried. If, in the end, it is, I’d be OK with that.

-E

Flavors: Cocoa, Plums, Roasted, Smooth

Preparation
200 °F / 93 °C 3 min, 0 sec 1 tsp 12 OZ / 354 ML

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90

This is a sipdown for me…
Bummed that I am all out of it but luckily I know where to get more. ;)

I find that I really like this when steeped western style for 3 minutes. It is such a mellow and flavorful tea, I kind of doubt it would turn bitter even if oversteeped. I love the sweet potato flavor of this and the chocolatey notes that you get with the longer steep. Such a good black tea. I drink my straight black teas more often than anything else and the flavored teas are languishing in my cupboard.I guess I will need to force myself to drink them soon. Maybe in the form of iced tea?

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

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90

I am really enjoying this one as my breakfast tea. It has that yummy sweet potato, sugary flavor that is gentle and tasty. This is really good too with soymilk, as a latte type drink. Goes well along with my mango for breakfast today :)

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90

I had a 2 hour break yesterday from classes in the afternoon so I went to Chinatown to poke around. I really wanted to go to RedBlossom Tea even though I am broke and of course I couldn’t leave without buying something. Honestly I only go to their store probably twice a year and I just refuse to buy the top shelf teas because they are too expensive for me.

Quite a few other vendors carry this type of tea so I wouldn’t say it’s rare, it’s one of their every day kind of teas. The Golden Monkey by RB is one of my favorite morning teas so I thought I’d get this to compare.

I steeped the tea for two minutes and this may have been overkill because the resulting brew is quite strong. The tea liquor is very smooth and sweet, however. I am definitely getting sweet potato notes, raisin, malt and cocoa but at the longer steep it almost seems roasted.

I tried a second steep for one minute and it’s a lot nicer, very smooth and lighter. I can’t say I am getting maple syrup but I do see how you get orange out of this, especially at the shorter steep. I love Chinese black teas because they’re so easy to drink straight, although sometimes an assam with milk and sugar hits the spot too…

Happy with this brew, I don’t have a lot of other teas like this in my stash at the moment. If you don’t live near Red Blossom I don’t see any reason to purchase this tea especially from them, but it is a nice yunnan, in my opinion.

Preparation
205 °F / 96 °C 1 min, 0 sec

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92

This tea just blows me away every time I drink it. The smooth, easy green tea base with hints of butter, wet grass and straw literally make a cup of pure happiness every time.

All that being said, I think I screwed up this batch. I let it steep for 1.5 minutes, which apparently is way too long. i should have followed the directions on Red Blossoms website which said 45 seconds, but I took some other advice and let it go longer due to my larger teapot.

Nope. It’s a bit on the bitter side. I know what the capabilities of this tea are, and the second steeping will go back to 45 seconds.

Preparation
180 °F / 82 °C 1 min, 30 sec 9 tsp 32 OZ / 946 ML

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92

This. Tea. Is. Amazing.

The first smell, the first sip, this is what I think of when I want a great tea. Simple in it’s roots, but with an interesting twist that sets it apart without being over kill.

It’s teas like this that years ago helped me come to the conclusion that if I ever had to choose between tea and beer, tea would win hands down.

This is just a simple, solid green tea, with that tell tale grass, earth, and straw smell and taste, but with something extra. Strong hints of butter, and a smooth and almost creamy feel make this tea one of the best Green Teas I have ever tasted.

I got 4 steepings out of these leaves, 3 tablespoons in my 32 ounce Bodum Assam, and all 4 were full of flavor and life. Probably could have gotten a 5th out of them, but one must move on at some point.

Brilliant.

-E

Preparation
185 °F / 85 °C 1 min, 30 sec 9 tsp 32 OZ / 946 ML

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92

More new tea! I love interesting teas, with interesting stories. This green tea comes to us from Pan’an County, Zhejiang, China, and is harvested on April 5th, the beginning of a two week green tea harvest period that wraps up on April 20th. That date is important because that is before the Spring rain, so this early harvest is specifically a “pre-rain” harvest.

These leaves looks more like a delicate white tea, with very small, flat, non-rolled, light green leaves, having been picked when the leaf buds have just barely opened. Red Blossom Tea Company is rather specific about brewing this one with a slightly longer steeping time and a lower water temperature, so following the directions on their website, I get a darkish, semi clear yellow brew. Almost straw-ie in color. Imagine a darkish, semi filtered Hefeweizen in color, for those beer fans out there.

Time for a taste.

Aroma is nice and light, with a hint of straw and grass. Just a bit on the sweet side. Veru inviting.

The first taste gives a smooth, almost buttery mouthfeel. The 1st second of that taste is nothing out of this world, but just be patient and wait for second number 2. Wow. That second taste is when the light, roasted straw-ie, grassy taste is matched with that sweet, buttery smoothness. Like two heavy weight boxers going head to head in the ring, but just before they pummel the crap out of each other, they hug and play a board game. Maybe cribbage.

This is a VERY good green tea. A little more specific in taste and feel, and brewing, for that matter, than normal green teas, so do trust the good folks at Red Blossom, and you will have a great experience with this one.

Off the top of my head, I would imagine this being a great early Spring brew, to sip while listening to the late Winter, early Spring rain while life begins again around you.

-E

Flavors: Butter, Grass, Roasted, Straw, Sweet, Wheat

Preparation
175 °F / 79 °C 1 min, 30 sec 9 tsp 32 OZ / 946 ML

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88

I am really picky about my black teas. The vast majority I have tried in my life are either boring or over spiced or too sweet. It’s hard to find one right in that Goldilocks Zone.

Enter Red Blossom’s Organic Formosa Red, Native Cultivar black tea. This one comes damn close.

Red Blossom has several Formosa Reds, this one being from plants native to Taiwan. They also have an Assam Formosa Red made of plants transplanted to the area, a “#18”, which is a mix of the Native and the Assam, and a Three Cultivar Red, which is a mix of three different varieties in Taiwan.

I started with this one, being the old school, the base to which I could compare the Assam, and then the mixes.

It was a good choice. This is a great, basic, black tea. It gets close to being a bit spicy for my palate, which for everyone else out there would be not spicy at all, but hey, that’s just me. I’m not into the whole spicy thing.

This actually sort of reminds me of that Twinnings Irish Breakfast Tea, just a little less fruity and more tea-y. a little bit bolder.

There is also an underlying, almost hidden taste in here. And it’s a really nice balance, one I don’t notice at first, but once you get through the sweet, spicy first taste, you find a nice mix of creamy, almost cognac, mixed with a bit of honey, and finally ending with a nice, clean, dry finish.

This is a damned good black tea. I can’t wait to try the others!

Preparation
205 °F / 96 °C 2 min, 30 sec 9 tsp 32 OZ / 946 ML

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88

Another visit to this formosa oolong. I think I got it right this time. Of course, I actually listened and followed the directions and advice from Red Blossom.

These leaves are very loose, so my regular way of measuring by the tablespoon did not work so well the first time I brewed this tea about a week ago. This time I tried using the kitchen scale, which is not at all that accurate, but at least I can get a better idea of how much these sparse leaves weigh. It turned out to be about 4 heaping tablespoons, nearly twice as much as the first brew.

So, with the correct amount of leaves, here we go!

4.5 tablespoons of leaves in 32 ounces of boiling water in my Bodum Assam teapot with 2:30 steeping time gave me a nice, dark reddish brown colored liquor, clear but not transparent. Like a Newcastle Brown Ale, for yet another beer reference.

The aroma is sweet and malty, and pretty smooth. This tea has an interesting mouthfeel, as it is smooth and almost creamy, but still dry and tart without entering on the bitter side.

That first taste is a wonderful thing. The thick, malty taste is wonderfully smooth and creamy. Red Blossom mentions a honey taste, I would probably get more of that with a slightly shorter steep time, but I do notice it a tiny bit.

This is a great, solid black tea, although the next brew I will cut down the steep time to see if I can get more of the sweet honey taste and less of the malty tartness.

Great black tea.

-E

Preparation
205 °F / 96 °C 2 min, 30 sec 13 tsp 32 OZ / 946 ML

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88

Another new one for me this morning. Nothing better than discovering new teas, that first steeping, watching the color form, getting that first whiff of a new aroma.

I had been craving new black teas recently, so this is the second of an order I received from Red Blossom a few days ago. Here we go!

This is one of three Formosa Red tea cultivars Red Blossom has to offer, four if you count the Three Cultivar Red, a blend of all three. I decided to start with this one because it’s the one native to the area of Nantou County, Taiwan. The others are Formosa Red Assam, brought to the area by the colonial Japanese in the 20th Century, and Formosa Red #18, a hybrid cultivar.

On first sight, the color is a beautiful, crystal clear dark, deep orangish red, or even a deep, dark amber.

The aroma is much more subtle than previous black teas. That may be due to using slightly less leaves, I did use the same 2.5-3 tablespoons in my 32 ounce Bodum Assam, but these eaves are long, thin, wiry, and rather spacious. Next brew I’ll use a bit more. The smell is still nice and sweet, with an earthy, floral overtone.

The taste is great. That first feel is smooth and creamy, followed by a nice and earthy, malty, sweet taste. Clean finishing, no bitter second taste, just a bit on the dry side.

I’m sure using more leaves will really bring all of those aspects out even more, and I can’t wait to try it, but even on the under-side, this is a really good, solid, simple black tea.

Definitely need to use more leaves next time. I should have this time, but I had never worked with a tea whose leaves were this spacious. Maybe this is a good reason to switch to a weight measurement instead of volume…

-E

Flavors: Creamy, Floral, Honey, Sweet

Preparation
205 °F / 96 °C 2 min, 0 sec 8 tsp 32 OZ / 946 ML

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86

This is easily one of my favorite black teas of all time. Everything about it is the pinnacle of what I think a black tea should be. From the aroma to the taste to the aftertaste to the feel to the color. It’s all beautiful.

Following Red Blossom’s brewing recommendations, I used 3 tablespoons of leaves in my 32 ounce Bodum Assam teapot. After rinsing, I added water that had just barely reached boil, about 200 degrees, and let it steep for 2 minutes.

Right off the bat, as I let the boiling water tumble over the wet leaves, the smell filling the room fills the senses with just what a good morning should be. Calm, smooth, slightly sweet, hints of butter and sweet potato. Happiness in an almost zen sense.

Then I pour the first cup and again my senses are overjoyed with the smell of this fine liqueur. Taking in more from up close, my nose just over the edge of the mug, the sweet, calm, sweet potato smell is about as soothing as I can ask for. A nearly perfect Winter’s morning aroma.

Then there is the taste. What can I say about the taste? It pretty much follows the aroma. Nothing more, nothing less, nothing unexpected or lacking. Just the right amount of bitterness to accentuate the sweet potato smell, but not so much as to become overwhelming.

For a tea snob like myself, this is what I think of when I want a black tea. Sweet, not too bitter, but with some bitterness in there. I like a big and bold, in your face tea that is still well balanced and drinkable. I like to taste the intricacies of the tea, not chew on tannins. They need to all work together, the intricate tastes and feels, and the tannin bitterness, to create the perfect tea. Here is a great example of just that.

I like.

-E

Flavors: Sweet, Sweet Potatoes

Preparation
200 °F / 93 °C 2 min, 0 sec 9 tsp 32 OZ / 946 ML

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