White Tea

Taicha 18 Hào Hóngyù Bái Chá台茶18号红玉白茶

Táichá 18 hào hóngyù báichá

Origin: Taiwan, Nántóu County (南投縣, Nántóu Xiàn), Yúchí Township (魚池鄉, Yúchí ...
Tea type: White Tea
Caffeine Level: Medium
Water Temperature: 80.000000

Tea notes

Brewing, origin and taste.

Niche Taiwanese white tea from cultivar TTES #18 with notes of mint, camphor, and tropical fruit.

Tea cabinet

Brewing

Brewing Temperature: 80.000000 - 90.000000
Tea Amount: 3–5 g per 150–200 ml water.
Teaware: Porcelain gàiwǎn (蓋碗, gàiwǎn) or glass teapot. Transparent teaware allows observing unfolding of large leaves and evaluating liquor color. Brewing in porcelain teapot ...
Water Temperature: 80.000000
Brewing Notes: Soft, filtered, with low mineral content.Let finished liquor "breathe" in cup before consumption — with slight cooling, menthol aroma may intensify.
Water Temperature Detail: 80–90°C. Too hot water can destroy delicate aromatic compounds and introduce unwanted astringency.

Origin

Tea Type: White
Origin Country: CN
Province: Taiwan
Classification and Origin Notes: TTES No. 18 (臺茶18號, Táichá 18 Hào), commercial name — Hóngyù (紅玉, Hóngyù, "Red Jade"). Interspecific hybrid obtained by crossing Bur...
Category: Experimental Taiwanese white tea from a red tea cultivar. Niche product of limited production.
Coordinates: ~23.85° N, 120.92° E.

Taste

Dry Leaf Appearance: Large, slightly twisted leaves of dark green or brownish color with noticeable veins and inclusions of silvery downy buds. Visually noticeably different from compact Fujian whit...
Dry Leaf Aroma: Bright and memorable. Dominated by notes of fresh mint, menthol and camphor — calling card of cultivar TTES No. 18. Complemented by shades of tropical fruits (melon, mango, lych...
Liquor Aroma: Retains menthol and fruity notes of dry leaf, but in softer, enveloping presentation. When cooling, floral and honey nuances appear.
Liquor Color: From pale yellow to light amber, clear, with light golden tint.
Spent Leaves: Large, elastic leaves of olive-green or brownish color, well preserving integrity. Menthol aroma is felt in spent leaves too.
Taste: Complex, multifaceted, revealing gradually. Begins with light sweetness reminiscent of brown sugar or honey, transitions to juicy fruity tones (melon, forest berries) and finish...

Details

Oxidation: 10.000000 - 10.000000
Roast Level: None
Oxidation Maximum: 10.000000
Oxidation Maximum Detail: 10
Cultivar: TTES No. 18 — interspecific hybrid combining traits of both parent species. From *C. sinensis* var. *assamica* inherited large, fleshy leaves with high polyphenol content and pr...
Phase: Early

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