Taiwan

Táiwān Yān Xiǎo Zhǒng Hóng Chá台湾烟小种红茶

Táiwān yān xiǎozhǒng hóngchá

Origin: Míngjiān Township (名間鄉, Míngjiān Xiāng), Nántóu County (南投縣, Nántóu X...
Tea type: Taiwan
Caffeine Level: High
Water Temperature: 95.000000

Tea notes

Brewing, origin and taste.

Intense smoked black tea from Taiwan with a powerful resinous-smoky aroma and notes of caramel and dried fruits.

Tea cabinet

Brewing

Brewing Temperature: 95.000000 - 100.000000
Tea Amount: 5–7 g per 150–200 ml water (flash steeping method) or 3–4 g per 250–300 ml (European method).
Teaware: Yíxīng clay teapot (宜興紫砂壺) is an excellent choice, since porous clay absorbs and over time returns smoking aromas, enhancing flavor depth. Porcelain gaiwan or teapot also s...
Water Temperature: 95.000000
Brewing Notes: 3–4 g per 250–300 ml boiling water, steeping 3–5 minutes. This method is recommended by most tasters as optimal for this tea type — large broken leaf quickly releases flavor and...
Water Temperature Detail: 95–100 °C. Boiling water is necessary for complete development of the dense smoky flavor and aroma of smoked tea.

Origin

Tea Type: Red
Origin Country: CN
Province: Taiwan
Category: Premium Taiwanese smoked red tea (black tea). A regional adaptation of Fújiàn Zhěng Shān Xiǎo Zhǒng (正山小種, Zhèngshān Xiǎozhǒng) technology.
Coordinates: Approximately 23°54' N, 120°41' E.
Origin: Míngjiān Township (名間鄉, Míngjiān Xiāng), Nántóu County (南投縣, Nántóu Xiàn), central Taiwan. The modern "tarry" form (with resinous sm...

Taste

Dry Leaf Appearance: Large, twisted leaves of dark brown or black color, sometimes in granule form. May have a slight oily sheen due to deposition of resin combustion products.
Dry Leaf Aroma: Powerful, dominating aroma of smoke, pine resin, tar, and smokiness. Associated with coniferous bonfire, smoked ham, smoking fireplace.
Liquor Aroma: Intense, multi-layered: based on smoky-resinous notes with hints of guaiacol (smoky-woody) and creosote. Upon development, unexpected sweet tones of dried longan, vanilla, and d...
Liquor Color: Rich dark red, ruby, or cognac-colored, with deep warmth.
Spent Leaves: Large, dense leaves of dark brown color. Unfold incompletely due to intensive processing.
Taste: Dense, rich, oily. Smoky note dominates, supported by light natural sweetness and deep, warm aftertaste. Moderate astringency. Full, dense body with velvety texture. Tasters not...

Details

Oxidation: 85.000000 - 95.000000
Oxidation Maximum: 95.000000
Oxidation Maximum Detail: 95
Cultivar: Hybrids based on the Assam variety (*Camellia sinensis* var. *assamica*) are used, particularly Taiwanese selections from the Tea Research and Extension Station. The Assam subsp...
Picking: Conducted primarily in summer, when polyphenol content in leaves is maximum, ensuring sufficient flavor density to withstand intensive smoking. Mechanized harvesting is permitted.
Phase: Early

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