Tuesday Tasting: Taiwan Ruby 18 Black Tea from Floating Leaves Tea

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I ordered a few teas from Floating Leaves Tea a little while ago, but I’ve been remiss in showing them the love they deserve. So, to remedy this, I decided to do a tasting of the Ruby 18 black tea this week. I’ve also started exploring tea cupping using a cupping set I got from Camellia Sinensis (or, if you want a US-based store, Art of Tea has a similar one*). I’m still learning the ropes of tasting in this style of brewing vessel, so I played around a bit. I suppose I might want to take an actual course in tea cupping, but that’s not really my style, so for now, I’m experimenting.

I used 3g of leaf in a 125-ml cupping set with 99C water. I did not rinse or preheat my cupping set before starting the tasting, but I did smell the dry leaves after adding them to the vessel. I got aromas of dried fruit, like prunes and sweet cherries, from the dry leaf. I did not rinse the tea.

The first steeping was for two minutes, after which, I got sweet aromas, almost like the glue on the back of old postage stamps, from the leaves. I know this sounds like an odd note, but it’s actually a very positive and comforting aroma for me because it reminds me of helping my mother at the office on snow days when my school was closed. The liquor was a rich mahogany brown color and really exemplifies why the Chinese refer to this kind of tea as “red tea” rather than “black tea,” as the West calls it. The liquor had a light fruity and smoky aroma. The body was medium-rich and had a lightly syrupy mouthfeel, with a hint of dryness afterwards. There was a light, smooth tannic flavor, followed by caramelized onion and dark stone fruit. This developed into a sweet-acidic flavor that reminded me of dried tart cherries and amaretto.

The second steeping, I went for two and a half minutes. The wet leaves smelled of caramel and wood. The liquor was slightly lighter in color, with a sweet smell that I couldn’t quite put my finger on, like some sort of sweet-smelling herb. The mouthfeel was richer and juicier with no dryness. The flavor had a sweet cereal taste, like barley syrup or toasted soybean powder with brown sugar. I still get stamp glue from the flavor. The cup aroma after finishing the liquor was pure caramelized sugar, and I noted that I was starting to sweat.

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The third steeping was for three minutes, after which I got aromas of wet paper from the leaves. The liquor was a similar color to the second steeping, with a faint sandalwood aroma. The mouthfeel is the same round, rich feel, but there is an acidic note, almost like a tomatillo, on the taste. The liquor was starting to taste a bit papery, which is often a sign that the tea is about finished. The fourth steeping, for three and a half minutes, was the last. The liquor was lighter — a dark apricot color — and the leaf aroma was exhausted. Only the acidic notes seemed left to the flavor with a bit of woodiness.

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The spent leaves were surprisingly large. I actually took a photo after the second steeping, but was surprised by how much more they expanded over the next two steepings, so I had to photograph it again. I’m definitely going to have to explore more Taiwanese red tea cultivars.

NB: Tea was purchased by me and all thoughts are my own. Links may be affiliate links (affiliate links noted with an asterisk). If you’re interested in supporting the blog by using my affiliate links, you can find them here. If you’re interested in collaborating or providing tea for tasting, you can find my contact and collaboration information here.

Tuesday Tasting: Kukitori from Hojicha.co

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Today’s Tuesday Tasting is a special one. Today, my favorite purveyor of roasted green tea, Hojicha.co, is releasing a new tea and I had the opportunity to try it so I can share my tasting notes with you. Their dark roast hojicha made my list of 2019 most memorable teas, so I was understandably excited to try a new one. This is their Kukitori, which means “stem bird” (thank you, Duolingo). The tea is their take on a kukicha, or twig tea, made from the stems of tencha, which is the type of tea that is grown to make matcha.

I used 4 grams of loose tea in a 120-ml kyusu pot, with 180F water. The dry “leaf” is twiggy, consisting of twigs of varying shades of brown, from light to dark, about 5 mm in length. After warming the leaves in the pot, I could get aromas of pipe tobacco and toasted sesame oil.

The first infusion was for thirty seconds, after which I could smell aromas of coffee on the wet leaves. The liquor was a rich chestnut brown color and smelled sweet and smoky, like a campfire. It had a rich, yet clean mouthfeel with flavors of maple and wood. There was an undertaste of toasted nuts, like pecans or hazelnuts, which persisted as an aftertaste.

I infused it again for thirty seconds. The leaf smelled of sandalwood incense. The liquor was the same rich shade of brown, with a sandalwood aroma. The flavor was sweeter and with more umami, with a mouthfeel similar to light soy sauce. It was very smooth and nutty, with that same hazelnut flavor and a subtle note of buckwheat honey, sweet and dark with a little acidity. I noticed a clear and meditative energy coming off this tea.

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The third infusion I let it go for forty-five seconds. My notes turn poetical at this point, with the note that the wet leaf smells of “chestnuts roasting on an open fire.” The liquor was slightly lighter in color, body, and aroma, and the flavor was subtler, too. I still got a light flavor of tobacco smoke and umami, but it was the kind of umami that turns into sweetness. After a fourth steeping, it was apparent that the tea was finished.

The wet leaf is not much to look at, just a darker color and, well, wetter, because it’s twigs and won’t unfurl like leaves do.

NB: Hojicha.co sent this tea to me free of charge for tasting. All thoughts are my own. If you’re interested in why I switched from reviews to tasting notes, read this post. If you’re interested in collaboration, click here.

Tuesday Tasting: Jasmine with Ceylon Leafy Green from Lumbini Tea Valley

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Continuing my tasting of the samples I got from Lumbini Tea Valley, I thought a little tasting of this Jasmine with Ceylon Leafy Green Tea would be a nice way to wind down the year. I saved it for now because jasmine can supposedly adversely affect breastmilk supply and now that Elliot is one year old, I don’t really have to worry about that as much as I did. And jasmine is one of my favorite scents and flavors.

I used 1.5 grams of tea in my 60-ml gaiwan with 180F water. The dry leaves have visible creamy off-white dried jasmine buds and petals, but are mostly some very large, twisted leaves. The leaf almost looks more like a green yancha than a young green tea. The warm, dry leaf has the scent of white florals, but I get lily and gardenia in addition to jasmine.

I tasted this tea without a rinse, steeping for one minute each time. After the first steeping, the jasmine aroma came out of the wet leaves more strongly, though I could still smell the other white florals, with a vegetal undertone. The pale green-gold liquor had a pronounced, but not overpowering, jasmine flavor, with a subtle umami quality and a rich, syrupy mouthfeel. There was a grassy brightness on the aftertaste.

The second steeping revealed a sweeter jasmine aroma that was more like orange blossom. The liquor was a slightly brighter and darker color. The flavor and body were richer, with the jasmine flavor fading and the vegetal and “tea-floral” flavors coming forward (i.e., the floral notes that I associate with the tea itself rather than the scenting). The third steeping was much the same, with the aroma and color holding steady and a slightly lighter flavor.

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On the fourth steeping, I noticed a bright acidity in the flavor, which was lighter, but still enjoyable. But by the fifth steeping, the tea was obviously done. The spent leaf unfurled into some very large leaves, again more like what I would expect in an oolong than a green tea. The leaves were either from some massive-leafed cultivar, or else were older than typical green tea leaves. I tend to think it was the later, since it had more complex flavors to meld with the jasmine, rather than the grassy notes I associate with very young green leaves.

NB: This tea was sent to me in exchange for featuring. All thoughts are my own. If you are interested in contacting me for a collaboration or featured sample, please read my collaboration information.

Christmas Tea Tasting: Earl Grey from Lumbini Tea Valley

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Every year, on Christmas morning when I was a child, I would wake up as is traditional at an absurd hour of the morning. Now, my father was an early riser and did not much notice or care that I was up with the sun, but my mother appreciates her sleep. So in order to help her wake up, the rule was that we could only open gifts once someone made my mother a cup of tea. That usually fell to me, and I would make her favorite tea: Earl Grey with a quarter teaspoon of sugar. To this day, Earl Grey is one of my favorite comfort teas, and I love it in tea lattes or as a scent in things.

So, while Earl Grey tea will always remind me of my mother, it has a particularly special meaning on Christmas. This made it seem like a fitting tasting for Christmas Eve’s Tasting Tuesday. I received this as part of my pack of free samples from Lumbini Tea Valley, of which I started posting notes last week. This is a Ceylon tea based Earl Grey, which is interesting because originally Earl Grey was said to be a scented Chinese tea, gifted to the second Earl Grey in the early 19th century, before the beginning of large-scale tea cultivation in Sri Lanka, but the origin story of the tea is largely believed to be apocryphal, and the first published references to the tea were in the late 19th century, though one tea blender claims to have been blending Earl Grey since 1830. Who knows which is right? All that said, Earl Grey is a well-known blend these days and is based on a variety of black teas from all over the tea-cultivating world.

I used 1.4 g of tea leaves for 105 ml of water for my tasting, in a small ceramic teapot. The dry leaf smelled lightly of bergamot, but with a strong white floral note. After steeping for the first time with boiling water for two minutes, the floral was stronger and was more identifiable as gardenia or lily. The liquor was a medium apricot color with a distinct floral aroma. The flavor was not overpowered by bergamot. This definitely had the feel of a tea to which bergamot was added to enhance the natural flavors of the tea, rather than to mask them. The citrus notes of bergamot almost feel like another note of the tea’s aroma and flavor itself rather than an added scent. It’s quite floral with a sweet, malty aftertaste. It had no astringency with a creamy, medium-dry mouthfeel and a lingering light peach or apricot aftertaste.

I got two additional steepings from the tea, both lighter in flavor and color than the first. The second steeping was again for two minutes with boiling water. It had a lighter flavor, with more floral than citrus. The third steeping, done for three minutes in boiling water, was lighter still. I added a twist of lemon peel to augment the citrus flavor, which was delicious without adding the acidity of lemon juice

NB: I was sent these samples free of charge from Lumbini Tea Valley in exchange for giving my honest thoughts about them. For more information about my tea tasting posts, read why I’ve switched from reviewing to tasting notes. Please contact me if you are interested in collaboration or sponsorship.