Red Lily is the black tea version of Golden Lily, one of four oolongs that started being developed in Taiwan in the 1950s. Golden Lily proved so popular as an oolong that green and black tea were later produced.
Read on to find out more about TeaFromVietnam’s Red Lily.
Harvested at 1,000 metres in February 2015 in Lam Ha, Lam Dong, Vietnam, Red Lily is 100% oxidised and has a medium oven bake.
Red Lily dry leaf consists of tightly rolled leaves that have a caramel/honey-like sweetness. The tea cups out a light copper-coloured liquor that has a strong caramel and honey aroma, with some smoky undertones. The wet leaves have sweet and floral notes, whilst the liquor has an intense aroma that is both sweet and smoky. The tea has layers of sweet, malty and smoky flavours. It has almost no astringency, and the sweet and smoky notes linger to provide a long-lasting aftertaste.
I was very keen to try this tea, and I was not disappointed. While I love Taiwanese oolongs, I am picky about black teas from Taiwan. Some are too sweet for me, and I find the aftertaste of many are unpleasant. Red Lily is sweet, but the smoky notes give the liquor good balance. The aftertaste of Red Lily is also balanced between sweet and smoky notes, and it lingers pleasantly on the palate. Lastly, and perhaps most importantly, the intense aroma of Red Lily adds tremendously to the drinking experience. The sweet aroma can fill an entire room.
If you like Taiwanese black teas or some sweeter and maltier Chinese black teas, you must give this black Vietnamese tea a try!
Water temperature: 90 to 95C / 194 to 203F
Water quantity: 180ml / 6.1oz (USA)
Tea quantity: 3g / .11oz
Infusion times: 3m, 3m 30s, 4m
Infusions possible: 3 to 4
Teaware used: Glass teapot
Retail price: 50 grams for $6.90USD / 100 grams for $12.90USD / 200 grams for $23.90USD