2016 Spring Hong Yu red tea from Sun Moon Lake

  TTES No 18

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7 items in stock

Price: $ 7.50

Cultivar: Taiwan Tea Experiment Station No 18, 紅玉 (red jade)
Harvested by hand in April 2016

Origin: Sun Moon Lake, Nantou county, Central Taiwan
Process: striped whole leaves, fully oxidized.

1. View

The black dry leaves are long, whole and fine. The brew has a very bright and clear orange /red color. The open leaves have a uniform red color that indicates they were fully oxidized.

2. Scents

Hong Yu has a very particular and expressive scent: it combines cinnamon and menthol in a very powerful and fresh way. It's the kind of smell that one either loves or hates. But in any case, it's fascinating to find it appearing naturally in an unscented red tea.

3. Taste

The main 'problem' of Hung Yu is that it usually tastes very astringent. This astringency is usually so strong that it overshadows the other strong flavors of this tea. However, for the first time, I have found a batch that I find particularly mellow and where this astringency is held at a reasonable level. Besides, you can use 2 tricks to brew this tea: 1. using fewer leaves than usual or 2. shortening your first brews.

Conclusion: the Hung Yu red tea (TTES No 18) was obtained by crossing a Taiwan wild tea with a Burmese big leaf tea. The Taiwan Tea Extension Station announced the creation of this cultivar in 1999. This powerful red tea has since become very popular in Taiwan.

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