Black tea secret: what is the taste of black tea made from Taiwan wild camellia, Taiwan jade father tree No. 18

Description: "Red fruit, light spices, semi-smooth, fresh mushrooms if pushed hard in hot water!" Description: Kung Fu Tea Style Brewing method:5g per 100ml| 95°C(205°F) |30, 45, 60, then add +15 seconds to taste (note: these are the instructions on the label, as the site has slightly different suggestions) Review: As I mentioned in my previous post, this is a three-part series about Ruby 18. Mountain Stream tea created a three-tea origin tea tasting set during a sourcing trip to the Sun Moon Lake region (where Ruby 18 was first developed). A farm planted the three plants (Burmese Assam tea, Taiwanese tea tree and ruby) side by side, and Mountain Creek Tea Company offered the opportunity to grow them together. After I bought this set, I knew I wanted to share my experience with you too! Last week I tasted Hongyutai Tea No. 18's "Mother," a Burmese Asami variety, and now let's taste "Father," a native Taiwanese camellia. Let's go! The dry black leaves of the Sun Moon Lake wild variety are uniformly thin and rigid dark brown, almost black, in color. It smells earthy, sweet, roasted and charcoal. Add it to preheated Gawain, and the leaves smell reminds me of musky grapes, lychee, flowers, yeast and toast.

Brewing (30 seconds): Despite the relatively short brewing time, the wine has a coppery red color with a light toasted taste and tea fragments at the bottom of the cup. It tastes earthy and malty, with considerable tannins covering the tip of the tongue. Immersion 2(40 seconds): Dark copper colour with slight smoky and earthy notes. It tasted of smoky charcoal, wood, moist earth and, at the end, some sweet fruit. Sweet lingering in the mouth, dry lingering in the mouth. Immersion (60 seconds): The wine is brown, with smoky and forest-like odors. The palate is charcoal-like, toasty and woody, with cherry and some astringency. Soak 4(1 minute 15 seconds): The liquid turns brown and the taste begins to mature. It has some light sweet, toasted, earthy and charcoal flavors with a dry back of the throat. The brown, damp leaves were fully spread out by the end of the meeting, giving off a smell of burnt earth. I mix tea with banana bread, and the toasted nuts and crusts blend well with the toasted tea. I also tried a cup of tea with dark chocolate and it was great too! Like Myanmar's Assam variety, this tea also has some notes that people expect from "classic" teas. However, I found this to be less sweet and more tannic than Burmese Assam. I personally prefer the sweeter malt black tea, so I prefer Burmese Assam tea. Anyway, I'm curious to know what features Ruby 18(3/5 rating) will have next week! Type: Black tea Origin: Taiwan, Yuchi, Nantou, Sun Moon Lake area The question of this post is: Have you ever eaten Taiwan camellia before?

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