Red Jade Spring Black Tea Lot 306

Tea type
Black Tea
Ingredients
Not available
Flavors
Cinnamon, Malt, Sweet Potatoes
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Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Blodeuyn
Average preparation
205 °F / 96 °C 3 min, 15 sec 12 oz / 354 ml

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3 Tasting Notes View all

  • “i actually picked up lot 346 from kittenna but it’s not in steepster and i don’t feel like adding it for one note. Long story short, there’s a reason i like red jade black, but this harvest/lot...” Read full tasting note
  • “Dry leaf aroma: Sweet potato and malt. Dry leaf appearance: http://instagram.com/p/r-72S7lcCA/ Wet leaf aroma: Slightly vegetal. Wet leaf appearance:...” Read full tasting note
    91
  • “(165) And another win from TTC! This tea is full-bodied with a lot of depth to it. I’m getting juicy plum, cinnamon and something darker/richer with each sip. It’s a wonderfully heavy tea for such...” Read full tasting note
    80

From Taiwan Tea Crafts

Red Jade Spring Black Tea, Lot 306
The exuberant and exotic aromatics of Taiwan oolongs is undisputed in the tea world. Nowhere can we duplicate Taiwan’s rich terroir for tea growing. Consequently, it comes as no surprise that Taiwan’s offering in black teas can be equally fragrant and expressive! One of it’s most impressive and representative black tea is undoubtedly Red Jade. Its long, beautiful twisted leaves are of the recently introduced TRES-18 hybrid which is a cross between an Assamica strain from Burma and the local indigenous wild tea strain, also called Shan Cha from which is made our Yuchi Wild Mountain Black Tea. Developed by the Tea Research and Extension Station’s Yuchi branch, this unique varietal proposes the full character and body of an Assam with exuberant fruity notes of wild plums, hints of cinnamon and a fresh menthol finish. This unique black tea is surprisingly generous and may be re-steeped several times similarly to it’s famous Taiwanese oolong cousins. This more affordable spring picking is interesting as it has softer tannins making the fresh fruit notes stand out. Very refreshing hot or cold steeped!

Additional Information
STYLE OF TEA
Formosa Black Tea
PICKING DATE
April 2014
OXYDATION LEVEL
High
ROASTING LEVEL
None
TERROIR
Sun Moon Lake
ADMINISTRATIVE REGION
Nantou County
PICKING STYLE
Hand Picked
CULTIVAR USED
Hong Yu, TRES No. 18
GARDEN ELEVATION
800 m

About Taiwan Tea Crafts View company

Company description not available.

3 Tasting Notes

9777 tasting notes

i actually picked up lot 346 from kittenna but it’s not in steepster and i don’t feel like adding it for one note. Long story short, there’s a reason i like red jade black, but this harvest/lot doesn’t stand out from others.

Cupboard went from 94 to 177..so here come the sipdowns! Hope to get to 170 today haha

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91
25 tasting notes

Dry leaf aroma: Sweet potato and malt.
Dry leaf appearance: http://instagram.com/p/r-72S7lcCA/

Wet leaf aroma: Slightly vegetal.
Wet leaf appearance: http://instagram.com/p/r-8MkWlcCr/

Preparation: Initial 1 second rinse, then brewed western style in a ceramic infuser mug.

First steeping: 2 minutes 30 seconds at 205 degrees. Red Jade stays true to its dry leaf aroma – pure sweet potato with undertones of malt. While the cup is hot the predominate flavors are sweet potato, malt, and a suggestion of something pleasant that is just beyond description. The mouth-feel is rich, smooth, and a bit creamy; the aftertaste is pure sweet potato. As the cup cools the malty notes come forward, along with a hint of cinnamon.

Second steeping: 3 minutes at 205 degrees. Sweet potato is the main aroma for the second infusion. A mild cinnamon essence has appeared in this steeping and blends well with the malt and sweet potato flavors. The mouth-feel is smooth and tingly, and the aftertaste is sweet potato with a cinnamon undertone.

I did not detect any fruit notes during my session, as described on the Taiwan Tea Crafts website.

I am perhaps a bit biased towards this tea, as it is a TRES-18 hybrid (which is a cross between an Assamica strain strain from Burma and the local indigenous wild tea strain), to which I am partial. I enjoy it quite a bit regardless, and recommend it as a solid Taiwanese black tea.

All nerdiness aside, I love “sweet potato” tea! I had to resist the urge to bust out the marshmallows.

Flavors: Cinnamon, Malt, Sweet Potatoes

Preparation
205 °F / 96 °C 2 min, 30 sec 2 tsp 12 OZ / 354 ML
apt

I wasn’t a huge fan of this one. I liked the one from Beautiful Taiwan Tea better.

I’m waiting for my friend to give me some of the #18 that he hand-processed himself.

Blodeuyn

I’ve got a sample of the BTT version but haven’t tried it yet. You’re lucky you’ve got a tea friend like that!

apt

i sure am :). he’s also starting a company soon, so stay tuned.

the BTT version had a thicker body and better flavor, but a weaker aroma.

Blodeuyn

Oh nice, let us know when he has a website up! I’ll have to try my BTT sample soon.

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80
1789 tasting notes

(165)
And another win from TTC! This tea is full-bodied with a lot of depth to it. I’m getting juicy plum, cinnamon and something darker/richer with each sip. It’s a wonderfully heavy tea for such a moody/dark day.

Preparation
205 °F / 96 °C 4 min, 0 sec

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