Strangely, my second envelope of Eco-Cha Red Jade contains about twice as much tea as the first one did. So there must be some quality control issues in the preparation of the Steepster Select envelopes. That’s the bad news.
The good news is that this tea is much better today, in all likelihood because of the greater leafage. I also reduced the volume of water, so together these measures definitely improved the brew.
The liquor is coppery amber, and the smell of the dried leaves is, oddly enough, somewhat barbeque-esque. I decided to drink this glass without cream (I never add sugar or honey to tea—except chai) because I wanted to give Red Jade a fair chance to reveal its complex flavors. What did I find?
Red Jade has a decidedly Assam demeanor, but it is not at all malty. I suppose that this could be compared to an Assam-Darjeeling blend, but there is no denying the Assam-like density of the brew. While enjoyable to drink, I have to say that I do not detect any of the acclaimed tasting notes: cinnamon, clove, or mint.
I brewed according to the prescribed parameters, so I do believe that I’ve given this tea fair trial. I’ll prepare a second infusion later today, though I am skeptical, as I never, ever reinfuse black teas…
second infusion: so it’s true! This tea is better in the second infusion. Perhaps this is a case where an initial quick hot rinsing would help? I suggest this because by the end of the second infusion the leaves had only just completely unfurled. They are huge! The brew is much better now.
third infusion: all good things must come to an end. I tossed this round. Red Jade definitely peaked for me in the second infusion.
Conclusion: I am very glad that I tried these follow-ups because from my first pot and the first infusion of the second pot, I would have thought that this was just another Assam-esque tea, when it’s really not. The full leaf size is quite impressive. They must have been very tightly wrapped!