|"Ruby Red is a black tea that comes from Taiwan which is famous for their oolongs. It is a hybrid of native Myanmar and imported Assam trees planted by Japanese growers in the 1920's which were rediscovered after an earthquake in 1999."|
Now speaking of American Tea Room, when I placed an order with them, they were kind enough to include some samples. One of these is the subject of this review. Ruby Red is a black tea that comes from Taiwan which is famous for their oolongs. It is a hybrid of native Myanmar and imported Assam trees planted by Japanese growers in the 1920's which were rediscovered after an earthquake in 1999.
Ruby Black is a beautiful black tea with huge leaves some of which are upwards of three inches. They are quite thin and black in color. The aroma is minty and floral. I find it a comforting scent that reminds me of curling up in my favorite bathrobe in the winter.
I set up my tea maker with two tablespoons (since the leaves are so large) of leaves, a temp of 210 and a steep time of two minutes. The resulting liquor is a light golden brown, not much darker than one would find with an oolong. There isn’t a strong aroma when brewed, just a hint of mint.
The flavor is very bright and light with no astringency to be found. It is slightly malty and naturally sweet with just a hint of cinnamon and flowers. The lingering aftertaste is one of the freshness of mint with just a dab of the mint flavor. As the tea cools down, I am reminded more and more of an oolong with the maltiness fading away and the floral attributes coming to the fore.
I don’t normally resteep a black tea. In this case though, I am glad that I did. The flavors held true however I am reminded more that Ruby Black really is a black tea. Another winner from American Tea Room! I highly recommend it to both black and oolong lovers. If nothing else, put this one your sample list to try out.
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