Nepal Jun Chiyabari 'Royale Ruby' Black Tea

Alright, it’s time for the final review of the day. This one comes from like March or April of 2020. I actually thought I had already posted a review for this tea, but apparently, I did not. At this point, everyone here knows that I am a huge Jun Chiyabari cheerleader. I think they produce great tea. Well, this was another one.

I prepared this tea in the Western style. I measured out 3 grams of loose tea leaves and then rinsed them for 10 seconds in 194 F water. I normally do not rinse teas of this type, and honestly, I have no clue why I decided to do that with this tea. I then steeped the rinsed tea leaves in approximately 8 fluid ounces of 194 F water for 5 minutes. As usual, I did not attempt any additional steeps.

Prior to the rinse, the dry tea leaves emitted aromas of hay, straw, cedar, and roasted almond. After the rinse, aromas of butter, rose, orange zest, cream, and chocolate appeared. Once the leaves were steeped, I picked up new aromas of malt, black cherry, and muscatel. In the mouth, the tea liquor offered notes of rose, malt, cream, roasted almond, baked bread, butter, violet, orange zest, chocolate, black cherry, muscatel, pear, plum, blackberry, honey, blueberry, grass, hay, black raspberry, and lemon rind that were supported by hints of cedar, straw, and pine. Each sip finished fruity and slightly astringent with particularly notable impressions of wood, chocolate, cream, and roasted almond lingering after each swallow.

This was an extremely pleasant, playful Nepalese black tea that maintained approachability and drinkability despite its complexity. The liquor was also very nicely textured and displayed just enough weight in the mouth to give it some strength and significance. I cannot really add much more at this point. I’ll wrap up by plainly stating that this tea was yet another winner from a producer that cranks them out like clockwork. If you are familiar with Jun Chiyabari, you know what you will get from a tea like this one.

Trying a new tea from Jun Chiyabari is always exciting. This one is clearly trying to go head to head against 2nd flush Darjeelings. There is no doubt imo that it can successfully compete in that category. However, it also seems to remind me a little bit of Ye Sheng black teas from Yunnan in its wet leaf aroma and of some Taiwan black teas in its aftertaste. The one thing that sets it apart is the mouthfeel, which is quite unique. The liquor is voluminous, active and very smooth, it is biting without astringency and it induces a nice warming sensation throughout the mouth.

I find that Royale Ruby benefits from longer infusion times initially, otherwise one may find that it takes a while to get going. In any case, when it does, it displays a beautiful sweet, woody and bitter character with pronounced muscatel notes. The aftertaste is cooling, sweet and floral, but without much of honey-like flavours – there are more of lighter and higher florals here.

I thought I had a note for this one. Anyway, I’ve been saving it for when the moment strikes me since it is a VERY good tea. I had a little bit when I first bought it, and it does incredibly well gong fu or western. I can’t remember everything about the first time I’ve had it other than its general profile. The notes were a little bit closer to an Bai Hao than other Himalyan based black teas I’ve had, but it is very muscatel, juicy, and floral the way I like it. I prefer lighter blacks and muscatels anyway…I’m a snob.

Moving on to tonight’s session, the dryleaf has a nice aromatic that sneaks up a few seconds after you open the bag, then nuts, orange blossom, hibiscus, cocoa, earth, dried leaves (NO DUH), and something else wafts through the air. Orange blossom, red grape, muscat,and autumn leaves come to mind amidst its viscous mouthfeel, although the tea is oddly refreshing right now. Woodsiness starts to come through as it cools.
I admit that I upped the leafage to just over 5 grams for 8 ounces, and I didn’t count the steep time. I would guestimate under a minute, probably 30-45 seconds. The water was 180 F. I did 40 seconds the 2nd steep. More wood and muscat, a little bit of something that reminds me of red and orange flowers. The texture is still mouth coating and oddly thirst quenching. Dryness rises a little bit at the back of my tongue a little, but its sweet and very pleasant. It’s the woodsy note I was talking about.

Steep three…. I did not keep track of how long I brewed it. My cuppa was excellent nevertheless. The same notes popped up with a bit more mouthfeel. It began with dryness at my teeth, juiciness at the tongue, and a little bit more floral dryness at the throat. Eastteaguy will no doubt describe the florals and dryer notes more profoundly. I can’t wait to seem him write about it. The longer brew reminded me it was indeed a black tea, but it’s still closer to an oolong to me personally.

I know I can get more cups out of this session. 5 was the highest number I got last time western, 7 gong fu. We’ll see.

I’ll write again later. Although I have the Vietnam version of a Bai Hao, this one serves that craving more despite being a black tea. It is comparable to the best 2nd flush Darjeelings I’ve had, but then again, I actually like Nepalese teas more, especially Jun Chiyabari. Too bad it’s sold out.