Eco Cha has consistently had some of the finest taiwanese teas I have tasted, this one is no different. It is one of the best hong yue I’ve tasted, the dry leaf are of noticeable quality as well and the tea lasted 4 gongfu style infusions.
If you not familiar with red jade, google “tai cha #18” but basically is it a hybrid cultivar that is known to have the cinnamon/clove front and a cooling camphor/mint backend all with malty/astringent “assamesque”. Truly unique so much so that I made the personal decision to not but it in my hong cha yixing. I am sure a few steepings wouldn’t hurt the seasoning of the pot but it also wouldnt add to the tea or display it’s aroma subtitles either.
Only compliant I think oxidation went a tad too far some of the complexities of past hong yue (rishi tea has had the best one i’ve tried to date) seemed to be lacking. All and all a good representation and noticeable quality in both infusions and dry leaf.
Flavors: Astringent, Camphor, Cinnamon, Clove, Malt, Menthol
