Keith Commented on Red of Four Seasons (四季紅), Artisanal Black Tea directly from tea farm in Taiwan!

Red of 4 Seasons

Red of 4 Seasons

“The tea is also darker than other Taiwanese reds I’ve had before, but remains smooth and coats the back of my throat with a nice lingering thickness. The tea remains fruity over the infusions…” – Keith

Keith’sReview for Red of Four Seasons!  Thanks you, Keith, for sharing!

http://www.eztea-tw.com/red-of-four-seasons-artisanal-black-tea-directly-from-tea-farm-in-taiwan/

Brewed in what’s become my normal style for reds lately, a packed 50ml yixing with flash infusions.

My first impression on smelling the dry leaves was dark and very minty, and the first few brews agreed. I’ve gotten the odd hints of mint from Taiwanese reds before, but this tea is upfront minty for the first half a dozen or so infusions, which is a nice surprise. I took a nice deep breath after these infusions through the mouth, and you can taste/feel the mintiness on the breath. The tea is also darker than other Taiwanese reds I’ve had before, but remains smooth and coats the back of my throat with a nice lingering thickness. The tea remains fruity over the infusions, with lighter fruits as the brews go on. Two other interesting fragrances included a few infusions of baked rye bread, and one infusion that reminded me of the beach.

Good stuff.

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