2010 Yixing Red - Selected Grade

Tea type
Black Tea
Ingredients
Not available
Flavors
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Caffeine
Not available
Certification
Not available
Edit tea info Last updated by cultureflip
Average preparation
200 °F / 93 °C

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2 Tasting Notes View all

  • “Smells like Medjool dates, freshly cut wood and molasses. Tastes savory-sweet like ginseng and licorice root, but the best part is the unmistakably brisk, malty taste of . . . red (aka black) tea....” Read full tasting note
    85
    robc22 144 tasting notes
  • “Get a sample of this tea right now. Usually I wait to post tea reviews until my initial reaction has settled down, I've tried a tea a few times, written some notes, and considered whether or not...” Read full tasting note
    94
    EJC 6 tasting notes

From The Mandarin's Tea Room

A light bodied, red tea harvested in late April to earl May.
Dry Leaf Aroma: Cocoa husks and roasted almonds
Wet Leaf Aroma: Sweet and savorye
Body: The first delicate sip introduces sultry, lily notes balanced with a brisk aftertaste. Deeper tannin notes follow subsequent steeps and water the mouth like a well aged burgundy. By the fourth infusion, a pleasant maltiness balances the soft textures. The bottom of the cup fragrance carries the sweetness of old fashioned marshmallows and rose.
Finish: Bracing with a touch of dried mint
Qi: Warming

About The Mandarin's Tea Room View company

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2 Tasting Notes

85
144 tasting notes

Smells like Medjool dates, freshly cut wood and molasses. Tastes savory-sweet like ginseng and licorice root, but the best part is the unmistakably brisk, malty taste of . . . red (aka black) tea. A very clean tea taste constitutes the base of the flavor profile and remains in the aftertaste along with notes of marinated steak and dried roses. Yup.

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94
6 tasting notes

Get a sample of this tea right now.

Usually I wait to post tea reviews until my initial reaction has settled down, I’ve tried a tea a few times, written some notes, and considered whether or not I’d buy it again. I only post reviews of teas that I like. Well, I love this sucker. It is, without doubt, the best red/black tea I’ve had.

Quick impressions gleaned from an hour and a half session: Baker’s chocolate, malt, dates, saffron (what? indeed!), pumpernickel bread moving to rye and then whole wheat, rock sugar, and finally something meaty (cultureflip’s “marinated steak” is dead on).

A few select quotes from my notes:
- “Oh, my!”
- “Is this what ‘tea drunk’ feels like?”
- “I just had to remind myself to breathe.”
- “Damnit. This tea just spoiled me.”

Enjoy!

Preparation
200 °F / 93 °C

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