red jade 2020
living on the edges of wildness, red jade has been referred to as “the fragrance of taiwan.” the small batch processing of Hong Yu cultivate makes for a truly unique flavor-scent with spicy, robust floral-not-flowery surprise in a black tea. the maltiness of black teas is cocooned in fall flavors of anise, cinnamon, some pepper and prunes and a stealth visit on mint on the tongue.
i’m a fan of the gongfu “skillful effort” approach to tea that requires a precision of attention. that doesn’t always mean it needs to be geeked out in measurements and time. it means to honor the very skillful effort put into making one single plant find thousands of unique expressions: do the thing that is best to bring out the full flavor of the tea. in the case of red jade as with some others, a very direct 1gram or half teaspoon in a cup of with water just off the boil for 5 minutes will start you off in the right direct — then listen.