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TheLastDodo drank Ruby Red by Beautiful Taiwan Tea Company

296 tasting notes

Call it Red Jade, or Ruby Red, this Taiwanese black tea is heaven to my five senses. The long twisted red-black leaves are delicate and produce a blood orange-colored liquor. It smells and tastes slightly malty for not being an Assam. Grown just above Sun Moon Lake In Taiwan, which happens to be the largest lake in Taiwan. I did not detect any astringency at all during all of my steepings. I got a scent of wet wicker, and dry autumn leaves. It was slightly sweet with notes of stone fruits like apricot and plum. This tea glided down my throat like dark caramel soft candy. Smelling the wet leaves was like smelling hot, wet, tart raisins. This tea imparted peacefulness in me and filled the air with the comforting smell of excellent red tea. Another one of my new staple black teas.

Flavors: Apricot, Autumn Leaf Pile, Caramel, Malt

Preparation

200 °F / 93 °C 3 g

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I dream in tea.

My name is Maddi. I like to take boiling hot showers and meditate in my closet. I think and talk about tea so much that it has become a punchline of sorts with my family and coworkers. Besides my unhealthy obsession with the drink that gives me life, I do yoga frequently, I make green smoothies out of any vegetables and fruit in the nearest vicinity, I am obsessed with Korean Dramas, I run as a form of moving meditation, and play video games with my easygoing and forgiving boyfriend. I used to cook for a living, and I almost always eat at least one waffle a day.

Favorite types of teas:
Aged Oolongs hold my heart. Sneaking their way in are Korean Greens. Roasted oolongs and I are not on speaking terms as of late. Black teas of all types, but especially Fujian and some Yunnan are nice indulgences more often than not. I know and love Japanese greens more than any kind, while Chinese greens bore me. Certain White teas thrill me, but most have me changing the channel. I love using my Yerba Mate gourd, we have become steadfast amigos. Puerh and I are still getting to know each other, and while sheng is playing hard to get, shou is there to hold my hand when no one is looking. I sometimes make my own functional herbal blends, and if there is a hell, it is filled with Rooibos. Above all else, direct – trade tea is my favorite.

LEAST Favorite Flavors/Flavorings
Hibscus
Lavender
Herbs, if they are out of place (I’m talking to you, thyme)
Strong Bergamot
Berries
Chocolate (added flavorings)
Cloves/strong cinnamon
Nuts

MOST Adored Flavor Profiles
Smokey
Floral
Coconut
Majority of chai
Caramel
Vanilla
Grassy/Vegetal
Earthy
Citrus
Stone fruit/melon

“Tea is naught but this:
First you heat the water.
Then you make the tea.
Then you drink it properly.
That is all you need to know.”
- Sen No Riyku