Lin Hua Tai Tea Co.

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Recent Tasting Notes


Initial aroma of leather and raspberries, which becomes more malty with later infusion. Honey yes. figgy. lots of dark colours
medium bodied and brisk with mild sweetness, but nothing as intensely sweet as say some yunnan blacks. earth and malt on palate
very pleasant

205 °F / 96 °C 0 min, 15 sec

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Individual leaves charcoal black, lightly rolled and wiry.
Tea is dominated by high-toned aromatics: cocoa, camphor, candied fruit and pine resin…almost “cooling”. Light malt and roasted barley at the lower end.

Palate flavours follow the aromas: roasted grains, cocoa and this candy minty coolness. Mild bitter dark chocolate astringency. Medium body with a long finish

Interesting tea that speaks of its origins.

Might be interesting to try blending this with a creamier black fom Yunnan for example.

195 °F / 90 °C 0 min, 15 sec

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drank Alishan by Lin Hua Tai Tea Co.
87 tasting notes

First couple of steeps was with quite low temperature. guessing around 75C.
Very gentle floral, hazelnut wool aromas.
Hotter subsequent steeps brought out more buttery aromas and mild green veg

Palate is round and sweet with a medium+ finish

195 °F / 90 °C 0 min, 15 sec 5 tsp 115 OZ / 3400 ML

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Yeah, they just call it black tea. The packaging is mostly in Chinese, so I can’t read it. Eventually I’ll get a friend to translate it and see if they can tell me the actual name of the tea. It tastes like a breakfast blend.

Regardless of what it is, I love this tea. It doesn’t get bitter no matter how long you steep it or how much leaf you’ve used — trust me, I’ve pushed it pretty far. I originally bought it for making milk tea because the lady at the shop told me it was really strong, but I’ve found it really mellow and smooth. Not sure exactly how to describe the aroma, but the taste is woody and sweet and a bit like caramel. This tea is super cheap, too, less than $5 for more than 4oz.

Boiling 4 min, 0 sec

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