|"Character-wise, it seemed like a Taiwanese Assam or Ruby 18 on presentation. Taste-wise, it differed considerably."|
This Taiwanese black was sent along with several others, including a Japanese Puerh I liked a lot. I was extremely curious about this black tea because it was processed in a similar way to Oriental Beauty and Gui Fei oolongs. The leaves – from the Chin Xin varietal – were subjected to leafhoppers (or whatever those bugs are called). Said leaves developed a coating of sorts that protected them from pests. The coating also contributed to a change in flavor.
And, boy, did it.
Brewing instructions per the Butiki site recommended 2 tsps. of leaves per 8oz. of boiled water, steeped for three minutes and thirty seconds. I adhered to this exactly. Except on a pint level. That’s how I roll, after all.
The liquor brewed to a light crimson with a fruity/malty aroma on first whiff. Character-wise, it seemed like a Taiwanese Assam or Ruby 18 on presentation. Taste-wise, it differed considerably. While the “taste of Taiwan” was definitely present, there was also a crispness and silkiness to the taste. A sensation more in line with an oolong than a black tea. That and there was no bitterness to speak off. It seemed like a cross between a Yunnan Dian Hong and a Korean black in this regard. A lovely (and strong!) morning cup of leafhopper-effected goodness.
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