Strip Leaf

Taiwan Hong Yu No. 18台茶18号红玉

Táichá 18 hào hóngyù

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

Tea notes

Brewing, origin and taste.

Taiwanese black tea with a unique cinnamon and mint flavor, a symbol of Sun Moon Lake.

Tea cabinet

Brewing

Brewing Temperature: 90.000000 - 95.000000
Tea Amount: 5 g per 150 ml water (gongfu method); 3–4 g per 200–250 ml (European method).
Teaware: Porcelain gàiwǎn (蓋碗) — optimal choice for full revelation of cinnamon-mint aroma. Porcelain teapot — good alternative. Yixing teapot suitable, but neutral clay preferable ...
Water Temperature: 90.000000
Brewing Notes: Excellent choice. 5 g per 500 ml water, 6–8 hours in refrigerator. Mint component intensifies with cold brewing, creating refreshing summer beverage.Hong Yu is one of the best T...
Water Temperature Detail: 90–95°C.

Origin

Tea Type: Red
Origin Country: CN
Province: Taiwan
Category: Taiwanese red teas. It is the flagship product of the Rìyuètán (日月潭, Rìyuètán — "Sun Moon Lake") region. Also known on the international ...
Coordinates: Approximately 23°51′ N, 120°54′ E (Sun Moon Lake).
Origin: Táiwān (台灣, Táiwān), Nántóu County (南投縣, Nántóu Xiàn), Yúchí Township (魚池鄉, Yúchí Xiāng), Sǔn Moon Lake area (日月潭). Also g...

Taste

Dry Leaf Appearance: Medium-length strips, tightly rolled, slightly curved. Color — dark brown to black with characteristic purple tinge (墨黑泛紫光, mò hēi fàn zǐ guāng) — Hong Yu's callin...
Dry Leaf Aroma: Bright, complex, instantly recognizable. Leading notes: natural cinnamon (肉桂香, ròuguì xiāng) and fresh mint/menthol (薄荷香, bòhé xiāng). These notes are not th...
Liquor Aroma: Intense, multi-layered. Foreground — cinnamon and mint, creating a sensation of "warm freshness" — a paradoxical combination not found in any other tea. Background — f...
Liquor Color: Golden-red, bright and clear (金紅鮮明, jīn hóng xiānmíng). Transparent, with pronounced luster.
Spent Leaves: Large, whole leaves of reddish-brown color with purple tinge. Elastic, resilient, evenly fermented. Leaves significantly larger than small-leaf red teas.
Taste: Full, rich, with pronounced astringency (收斂性, shōuliǎn xìng), which quickly softens and transitions to long returning sweetness (回甘). Dense body, texture — dense silk. Unli...

Details

Oxidation: 85.000000 - 95.000000
Leaf Shape: Strip
Oxidation Maximum: 95.000000
Oxidation Maximum Detail: 95
Cultivar: Tai Cha No. 18 (台茶18號) — hybrid of Burmese large-leaf tea (B-729, *Camellia sinensis* var. *assamica*) and Taiwanese wild mountain tea (B-607, *Camellia formosensis*). Botanical...
Picking: Year-round in subtropical Yuchi conditions, but best material is summer harvest (夏茶), which is unusual: for most teas summer is the season of lowest quality, but large-leaf Assa...

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