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Taiwan is known for their delicious oolongs so this is no surprise that this black tea made from a cultivar usually used to produce oolong teas is one of our favorites. From the Bihlu Tea Gardens in Nantou County, Taiwan, this organic black tea is another wonderful example of tea master KC Chen’s skill. The Purple Bud is high oxidized, producing a wonderfully fruity aroma and taste. Strong hints of orange peel and cinnamon balance with the nutty, spicy, woody tastes of this robust tea. This is a perfect breakfast tea or for pairing with rich desserts.
Brewing Suggestions:
Use between 3-5 grams of tea, about a teaspoon. Pour water between 175° – 195° over the leaves and allow to steep for 1 to 3 minutes. Always remember to adjust steeping time depending on water temperature, amount of tea you have and personal flavor preference. Increase time and temperature slightly with each infusion.
This looks like oolong… Small hard pieces that goes:“kling – kling” when you drop them in the pot.
Light brown liquid with a green tint.
Taste surprisingly sweet… like a good black tea. Keemun?
Earthy, fruity flavor. It’s a very smooth tea. It’s very neutral at first, aromatic at the middle, and sweet at the end.
I could drink this at breakfast!
Used 5g in 155ml water in a covered glazed ceramic gaiwan with a single quick rinse. First infusion 1 minute with 85 degree C water followed by a 2 minute 30 second infusion with the same water slightly cooled.
Dry fragrance very similar to dried apricots. Toasty, sweet, fruity (the apricots, but also longan, lychee, kumquat, currant, and dried pomello rind), cinnamon, pink peppercorns, whole cardamom, and cedar wood. Wet aroma of the leaves more damp wood, wet granite, pear, and plum sauce. Liquor is a clear, reddish copper color and carries a heady aroma of the spices and longan/kumquat fruity notes.
Only real difference in infusions is increased body and headiness of aroma in longer brew. Slick, smooth, full mouthfeel. Long lingering cupric aftertaste with ripe fruit medley. Mineral, sweet crispness lends mouthwatering effect. Slight astringency in the very back of the throat. In tasting, it is vaporous with the aromas blending easily to the flavor and to the nose and afteraroma – practically seamless transition but lighter up front and richer toward end. Taken as a draught, there is more of a plum skin, copper metal sweetness, ripe pear underlying perfume, and overall juiciness you don’t quite get in sipping/slurping.
When brewed longer, this has a striking similarity to brandy or heavier scotch in color, aroma, and body.
Rich and sumptuous while remaining clean, this tea balances the line between oolongs and reds very well and would happily satisfy folks of either preference. Despite its weight, I would never consider besmirching this tea with additions – it is really pointless and adding anything more than the smallest bit of sugar or honey would tear it to shreds.
