Country of Origin: Taiwan Leaf Appearance: dark, long and twisted Ingredients: black tea Steep time: 30 seconds Water Temperature: 212 degrees Preparation Method: porcelain gaiwan Liquor: dark reddish amber Taiwanese black teas have become something of an obsession for me over the last few months. They were always something I enjoyed but for some reason, they just seem to hit that sweet spot. I really enjoyed the Red Jade #18 from this company so that set the stage for high hopes for their Shan Cha. The Jade Leaf’s website explains that it was made exclusively from Taiwan’s indigenous tea variety. They went on to explain that this variety has been crossed to produce hybrids such as…

Country of Origin: Taiwan Leaf Appearance: long, dark and spindly Ingredients: black tea Steep time: 30 degrees Water Temperature: 212 degrees Preparation Method: porcelain gaiwan Liquor: deep reddish brown Taiwanese black teas are among some of my favorites and Ruby 18 in particular in one of my favorite varieties. It’s hard to put my finger on it but they always seem to hit the spot. They’re smooth yet complex and the leaves stand up well to just about any brewing method. Whether you want to gongfu, go grandpa style, or cold brew some iced tea it’s guaranteed to be delicious. This one from The Jade Leaf was robust but offered surprisingly fruity notes. Imagine plump…