Taiwan

Táiwān Yè Shěng Shān Chá Hóng Chá台湾野生山茶红茶

Táiwān yěshēng shānchá hóngchá

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

Tea notes

Brewing, origin and taste.

Rarest red tea from Taiwan's mountains: smooth, honeyed-fruity, with low caffeine and a menthol aftertaste — a living relic of evolution.

Tea cabinet

Brewing

Brewing Temperature: 90.000000 - 95.000000
Tea Amount: 5–7 g per 150–200 ml (gongfu tea method); 3–4 g per 250 ml (European style).
Teaware: Gàiwǎn (蓋碗, gàiwǎn) — optimal choice for revealing the full aroma spectrum. Porcelain or clay teapot — for a softer, more "rounded" profile.
Water Temperature: 90.000000
Brewing Notes: Do not add sugar, milk, or lemon — the natural sweetness, camphor finish, and fruity bouquet of this tea are self-sufficient and need no "support."
Water Temperature Detail: 90–95°C. Boiling water is not recommended — it may overemphasize the already delicate camphor notes.

Origin

Tea Type: Red
Origin Country: CN
Province: Taiwan
Category: Rare wild Taiwanese red tea (black tea). Mono-territorial endemic species.
Coordinates: ≈ 23.85° N, 120.92° E (Sun Moon Lake area, main commercial zone).
Origin: Táiwān (臺灣, Táiwān), Nántóu County (南投縣, Nántóu Xiàn), Yúchí Township (魚池鄉, Yúchí Xiāng), vicinity of Sūn Moon Lake (日月潭, ...

Taste

Dry Leaf Appearance: Large, dark brown, lightly twisted leaves — noticeably larger than standard Taiwanese red teas (black teas). Dry leaf texture is somewhat coarse, "wild," without the n...
Dry Leaf Aroma: Complex, multi-layered. Wild honey and forest berry notes dominate. In the background — cinnamon, light camphor, hint of baking and dry herbs. "Forest" aroma with a se...
Liquor Aroma: Intense, sweet, honey-fruity. Floral (orchid, osmanthus) and berry (blueberry, blackberry) nuances. Woody tones (sandalwood, cedar) emerge as it cools. In batches affected by ja...
Liquor Color: Bright, red-amber, transparent, with high color "clarity."
Spent Leaves: Large, whole leaves open fully, demonstrating the characteristic *C. formosensis* form — lanceolate, without down on the tip. Color — copper-red with olive tint.
Taste: Soft, enveloping, without bitterness or astringency — one of the most delicate textures among red teas (black teas). Pronounced natural sweetness with distinct notes of ripe fru...

Details

Oxidation: 85.000000 - 95.000000
Oxidation Maximum: 95.000000
Oxidation Maximum Detail: 95
Cultivar: *Camellia formosensis* (Masamune et Suzuki) M. H. Su, C. F. Hsieh et C. H. Tsou. Endemic to Taiwan, genetically isolated from *C. sinensis* and *C. sinensis* var. *assamica*. Ex...
Picking: Conducted by hand, typically once per year (summer — early autumn). Young shoots from wild trees. Harvesting is strictly regulated to preserve the population; a number of territ...
Phase: Early

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