I randomly chose one of the best black teas currently available at Čajový Dom — if not the best (according to Zajo, the owner). It is a black tea, although it is labelled as a red tea on the packaging. This is simply the term used in China and Taiwan, where this beauty comes from, to describe what we call black tea in the West.
1. First Contact
In terms of colour, I would probably place it closer to dark oolongs, as it is rather light for a black tea (here the term red fits perfectly). As you can see, the leaves are long and loosely twisted.
2. Aroma of the Moistened Leaves
As soon as the leaves were moistened, the tea spoke to me in a language I understand — and I knew right away that I would enjoy drinking this one. To me, the aroma is highly attractive: a woody base accompanied by dried flowers or herbs, perhaps even dried fruit.
Imagine opening a cabinet made of fine wood, where such delicacies have been stored, and taking a deep breath. Or stepping into a room lined with noble wood, treated with a natural polish — not something synthetic, but perhaps one containing honey. These are exactly the worlds this aroma carried me into.
For the photos, I chose a light-coloured bowl so you could see the natural colour of the liquor. It is evident that, for a black tea, it is indeed quite light.
3. The First Infusion
In the aroma of the brewed tea (not the leaves), fruity and floral notes became dominant, and these characteristics were even more pronounced on the palate.
Taste:
What I usually enjoy in black teas are tannins — I like a bit of astringency that gently tightens the mouth (unlike with red wines). Here, however, I didn’t miss them at all, even when I let the tea steep longer. The recommended brewing times are surprisingly generous — up to three minutes — and honestly, you can forget about the timer. No bitterness emerges.
The flavour unfolds beautifully, with sweetness taking the lead. You can taste honey, dates, apples — simply put, Christmas without kitsch.
4. Further Infusions
This tea offers its best in the first infusion, and partly in the second. The third is still pleasant — hydration is important, after all — but those truly seductive flavours retreat into the background. I didn’t attempt a fourth infusion.
5. All in All
For me, drinking tea is a form of exploration. I can’t imagine drinking just one tea all the time (unlike coffee, where I’m quite happy to have found my one). Still, I believe this tea will make a regular appearance in my cups from time to time.
6. A Few Facts
Formosa Ruan Zhi is a Taiwanese tea made from the Ruan Zhi cultivar (軟枝), which translates as “soft branch” in Chinese. This tea plant variety originates from Fujian, China, and is cultivated in Taiwan mainly at higher elevations (such as Ali Shan). Depending on processing, it is produced either as an oolong or as a red/black tea.
This tea was so great that we sold out completely by the end of the year. We believe that it will return to our offer.
In the meantime, you can choose another black tea from our offer.