Strip Leaf

Rìyuètán Hóng Chá日月潭红茶

Rìyuètán hóngchá

Origin: Táiwān (臺灣, Táiwān), Nántóu County (南投縣, Nántóu Xiàn), Yúchí Township...
Tea type: Strip Leaf
Caffeine Level: Medium
Water Temperature: 90.000000

Tea notes

Brewing, origin and taste.

A unique Taiwanese black tea with a natural cinnamon and mint aroma, born by the Sun Moon Lake.

Tea cabinet

Brewing

Brewing Temperature: 90.000000 - 100.000000
Tea Amount: 4–5 g per 100–120 ml (gongfu); 3 g per 200–250 ml (European method).
Teaware: Porcelain gàiwǎn (蓋碗) 100–120 ml — optimal: neutral material reveals cinnamon-mint aroma without distortion. Glass teapot — allows admiring the ruby color of "Red Jade...
Water Temperature: 90.000000
Brewing Notes: Riyuetan Hong Cha is magnificent as cold brew: 5 g per 500 ml cold water, in refrigerator 6–8 hours. Cinnamon-mint coolness unfolds especially brightly when cold.
Water Temperature Detail: 90–100°C. Large-leaf Assam cultivar opens well with boiling water. For delicate batches — 90–95°C.

Origin

Tea Type: Red
Origin Country: CN
Province: Taiwan
Category: Premium Taiwanese red tea (black tea). Flagship of Taiwanese red tea cultivation. Yúchí District (魚池) is officially recognized as the "Birthplace of Taiwan's ...
Coordinates: approximately 23°51′ N, 120°54′ E
Origin: Táiwān (臺灣, Táiwān), Nántóu County (南投縣, Nántóu Xiàn), Yúchí Township (魚池鄉, Yúchí Xiāng) — the district surrounding R&#236...

Taste

Dry Leaf Appearance: Medium-length strips, tightly twisted, with golden-reddish tips. Color — dark brown to black, with oily luster. Leaves larger than small-leaf Chinese red teas — heritage of Assa...
Dry Leaf Aroma: Hong Yu's calling card — natural aroma of cinnamon (肉桂香) and mint/menthol (薄荷香), having no analogues among other red teas of the world. Overtones — caramel, honey, tropical ...
Liquor Aroma: Multi-layered. First layer — cinnamon and mint (fresh, mentholated coolness). Second — caramel, burnt sugar, honey. Third — light fruity notes (pineapple, lychee). With cooling ...
Liquor Color: Deep ruby-red ("scarlet jade"), bright, clear. It was precisely for this color that the tea received the name "Red Jade."
Spent Leaves: Large, whole, fleshy leaves of copper-red color, elastic. Assam heritage — leaves noticeably larger than Chinese red teas.
Taste: Full, rich, with pronounced "body" (heritage of Assam blood). Dominants — cinnamon, mint, caramel, honey. Astringency — moderate, "silky," without coarseness...

Details

Oxidation: 100.000000 - 100.000000
Leaf Shape: Strip
Oxidation Maximum: 100.000000
Oxidation Maximum Detail: 100
Cultivar: Main cultivars used for Riyuetan Hong Cha:
Picking: Spring–autumn (March–November). Best season — summer (June–August): hot and humid climate promotes active growth of large-leaf raw material and accumulation of aromatic substanc...

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