In Taiwan, most tea regions could have four harvest in a year ( Up to 7 times for some places, such as Mingjiang) Based on the time of harvest, the teas are classified into into four seasons, which are spring, summer, fall and winter.
Most Taiwanese oolong drinkers would agree that teas in spring/ winter are superior than which in summer/ fall. Some even only drink spring tea and winter tea. But, could you tell the differences of the four seasonal teas? Continue reading →
Dark brown “spider legs” impress on opening this pack of rare black tea. Sweet candy, cooked apple, lychee, and pineapple are only some of the many flavours offered by the wet leaves. A velvety brew with fruit decidedly on the berry side, that also offers rose flavours and more subtle vegetal notes (hay, cut grass). This is overall a very well balanced black tea that will without a doubt please the most demanding tea drinkers.
This exceptional tea knows how to make a frist impression, with delicate, long twisted leaves with a few golden tips, a fragrance reminiscent of wet wood, wicker, berries, and more fruity/honeyed notes as the leaves get moistened. The deep copper brew has a pleasant velvety texture and just enough astringency to balance out the sweetness. Lingering aromas of lychees, blackberries, peaches with malty undertones combine towards a fresh, menthol finish. Brilliant!
Long twisted, dark chocolate leaves take a lighter shade of brown (tobacco) as water seeps into them. Decidedly fruity, red jade boasts tangy citrus aromas ( lemon, orange) and a very floral note, with timid malty undertones. A vivid, spicy tang, then, without astringency, that leaves a long-lasting impression with a fresh, subtle liquorice finish.