I ordered this tea in March of 2016, which means that it’s probably—gasp!—from 2015! Yes, I’m a bit embarrassed by this. I steeped 6 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.

The dry aroma is typical Red Jade: menthol, cinnamon, raisins, malt, and stonefruit. The first steep has notes of sassafras, menthol, malt, cinnamon, cream, raisins, tannin, and wood. The next steep has more malt and menthol and not much fruit. There’s some astringency in the background and a drying aftertaste. Aside from a bit of raisin, the third and fourth steeps continue to be all about the malt, menthol, tannin, and sassafras. Later steeps emphasize malt, tannin, earth, wood, and minerals.

This tea has all the standard Red Jade flavours, though it’s on the maltier, more astringent side. I won’t have any trouble finishing the bag, but don’t need to buy more, as it isn’t anything new or spectacular.

Flavors: Cinnamon, Cream, Drying, Earth, Licorice, Malt, Menthol, Mineral, Raisins, Stonefruit, Tannin, Wood

195 °F / 90 °C 6 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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