76
drank Taiwan Ruby by Zen Tea
145 tasting notes

I bought this tea in early 2016, so it’s a bit long in the tooth. I steeped 5 g of leaf in a 120 ml teapot at 195F for 10, 12, 15, 18, 20, 25, 30, 40, 50, 60, 90, 120, and 240 seconds.

In the pot, the dry leaf smells like liquorice and grape candy. The first steep has notes of scuppernong grapes, liquorice, menthol, and malt, with a big kick of tannins in the aftertaste. The second steep is similar—fruity and sweet until the astringency punches you in the throat at the end of the sip.

I brought the third steep down to 190F, which made the liquorice/sassafras note sweeter and cut down on the astringency. I get faint notes of honey, raisins, and earth. The profile stays consistent through the next few steeps, then starts to fade in the ninth.

If brewed at a slightly lower temperature than I normally make my black teas, this is a nice daily drinker. I also remember it being very reasonably priced, so that helps. Let’s hope that Zen Tea keeps it in its lineup when it starts selling teas again.

Flavors: Astringent, Earth, Grapes, Honey, Licorice, Malt, Menthol, Raisins, Tannin

Preparation
190 °F / 87 °C 5 g 4 OZ / 120 ML

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Since I discovered Teavana’s Monkey Picked Oolong four years ago, I’ve been fascinated by loose-leaf tea. I’m glad to say that my oolong tastes have evolved, and that I now like nearly every tea that comes from Taiwan, oolong or not, particularly the bug-bitten varieties. I also find myself drinking Yunnan blacks and Darjeelings from time to time, as well as a few other curiosities.

However, while online reviews might make me feel like an expert, I know that I still have some work to do to actually pick up those flavours myself. I hope that by making me describe what I’m tasting, Steepster can improve my appreciation of teas I already enjoy and make me more open to new possibilities (maybe even puerh!).

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