/ck/ - Food & Cooking

>>20391990
Today's tea: Red Blossom Tea’s “Native Cultivar Reserve”
This is my first time trying a Taiwanese black tea. It is made from a local tea landrace. Supposedly it is big bitten as well. The dry leaves are long and strip shaped, a bit like a dancong. It has some stems mixed in as well which is a bit unusual for a premium black tea, but perhaps it is intentional as the Taiwanese are used to stems in their oolongs. Strong aroma when wet. The tea liquor is clear reddish orange. I agree with Red Blossom Tea’s description of it being reminiscent of stone fruit cobbler. It shares that sweet honeyish flavor with oriental beauty (also bug bitten). Also it has relatively low bitterness for a black tea. Maybe it is just be me today but the tea feels quite stimulating. Overall it reminds me of some of the fruitier Yunnan black tea I have tried. I wonder if the oxidation on these types of teas is not quite 100%. To conclude I enjoyed the tea, it seems like a good example of fancier black tea but it is also not radically different from some other black teas I have had.