Country of Origin: Thailand
Leaf Appearance: dark, twisted with some scattered stems
Steep time: 30 seconds
Water Temperature: 212 degrees
Preparation Method: porcelain gaiwan
Liquor: dark reddish amber
It’s not often that something I’ve never had before arrives in my inbox. That is why I was super excited to see Ruan Zhi Black Tea, an aged Thai black tea, among a batch of samples sent to me by Tea Side. I’ve heard about this vendor for several years, but I have not yet had a chance to try any of their offerings before now. They are based in Thailand and specialize in teas from Thailand, Myanmar, and Laos. I love niche tea companies!
Leaf
The dry leaf was uniformly dark and twisted with a slightly curled appearance. I wouldn’t call it rough, but there were some scattered stems throughout. That is not necessarily a bad thing because stems can have a surprising amount of flavor. If I had to guess just from appearance, I might have thought that this was a Taiwanese black tea. The aroma was earthy, fruity, and ever so slightly floral even before brewing.
I opted to brew this tea in a porcelain gaiwan. Tea Side did not provide directions, so I went with my personal preferences. Fully boiling water will always show the tea’s true character. That is what I use for reviews unless directed otherwise. I also tend to be a bit heavier handed on leaf volume for the same reason. In this case, I used 7g of leaf and infused for about 30 seconds to start.
Liquor
Ruan Zhi Black Tea brewed up a dark reddish amber. The fruitiness that I picked up in the dry leaf came through as notes of tart, dark cherries with an almost Rou Gui-like cinnamon spice aftertaste. It also had a honey-like floral sweetness along with a grounding maltiness and hints of menthol. Wow! I was not expecting this kind of complexity. Later infusions grew fruity again, bringing juicy peaches to mind. There was some astringency, especially since I used hotter water, but it was never bitter or unpleasant.
I would definitely recommend this tea for oolong fans who have struggled to find a black tea that they enjoy. It doesn’t pack a punch like Assam or Ceylon can but does offer a ton of strength and flavor. This will also be up your alley if you enjoy Taiwanese black teas like Ruby 18. If you’re very sensitive to tannins I would recommend experimenting with slightly cooler temperatures or even cold brewing overnight.
Have you ever tried Ruan Zhi Black Tea? Let me know your thoughts in the comments below!
2016 Ruan Zhi Black Tea sample provided by Tea Side.