2016 Ruan Zhi Black Tea, premium

Origin: Thailand
Harvest: Spring 2016
Cultivar: Ruan Zhi (TRES #17)
Availability: In Stock
Reward Points on purchase: 5 Details

In the taste of tea, there is cherry, cinnamon, buns and a whole bunch of spices. At the same time, tea is distinguished by softness and density.

This tea is made from a valuable and capricious Ruan Zhi (TTES #17, "soft stem") oolong bush variety. The color of the infusion is rich ruby.

Bestseller of the last three years.

Reviews (8)

Fairly bright and fragrant tea. The oolong nature is fully manifested - it is somewhat similar to Gui Fei in spicy notes of aroma and taste. At the same time, the character of red tea does not stand aside.

Upon opening the bag, the extreme aromatics of this offering poured out and pummeled my nostrils. The smell was sharp, vaguely floral in a hibiscus vein, and fruit tart. The leaves themselves were medium-cut, dark brown-to-black strips, but the scent they gave off betrayed any sense of their normalcy. Not sure if the extra wallop of the aroma was due to aging or not, but whatever the case, it was tantalizing.

The liquor brewed to a dark, russet color—albeit maybe a little softer. The sharp, fruit-tart aromatic notes from before came through in the finished brew as well. As for flavor, that cooling, mentholic “thing” Taiwanese black teas are known for occupied the forefront, but then it did a palatial 180°. Both the top note and downhill slide reminded me of a Camellia taliensis black tea. The finish was all sweetness and slurred speech.

The leaf carries an intense aroma of smoke and malts, but the liquor is quite different. The first cup begins with a juicy sweet wooded tone, and the second cup progresses into cherry, light cocoa, some vanilla, and kola root. It was pretty enjoyable!

I got this tea as a gift to my last order.
Black Tea with a warm, homogen structure, slight sweet, like a broad spectrum of extremely perfect crafted black Tea.
The taste is unique, that you recognize this broad new taste, without any distraction.

I usually had the Oolong tea from this Ruan Zhi cultivar (TTES 17) but people have been processing it into black tea, perhaps due to the demands in the market.
The aroma of the tea when dry is musky and yet fruity - pretty and yet manly aroma.
Aroma of dried berries and spices can be traced from the dry leaves. The initial taste of the Ruan Zhi Hong Cha is honey sweet, spiced, and fruity tangy.
Notes of dried cranberry, maraschino cherry, golden raisin, cardamom, cinnamon, hint of star anise, fennel, and honey can be tasted in the liquor
The after taste is medium; sweet like dried cranberry, honey, and cardamon.

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