Finally, a bold, strong Taiwanese tea that can rival Heicha in its resilience and taste. This Assam black tea is made from the leaves of old wild-growing tea trees, some even a century old. The tea made from these leaves has more depth to its flavor and can be steeped more times than its bush cultivar cousins. Black Oak greets you with the malty smell of dried sour cherries and rye bread. It tastes of oak, malt, toast, and cocoa. The texture is balanced, coating, but not dry. You can experiment with your brewing, by adding more leaves and keeping the steeping times shorter to have a more heicha-like experience. Or you can lower the temperature to 90°C and make longer steeps for a more classic, silky black tea experience.