Taiwan

Táiwān Yúchí Assam Hóng Chá台湾鱼池阿萨姆红茶

Táiwān Yúchí āsàmǔ hóngchá

Origin: Taiwan (臺灣), Nántóu County (南投縣, Nántóu Xiàn), Yúchí Township (魚池鄉, Y...
Tea type: Taiwan
Caffeine Level: High
Water Temperature: 90.000000

Tea notes

Brewing, origin and taste.

Taiwanese red tea from Sun Moon Lake: an Assam cultivar with caramel-malt flavor and a smooth aftertaste.

Tea cabinet

Brewing

Brewing Temperature: 90.000000 - 95.000000
Tea Amount: 3–5 g per 150–200 ml for steeping; 5–7 g per 100–150 ml gaiwan or teapot for flash steeping method.
Teaware: Porcelain gàiwǎn (蓋碗, gàiwǎn) — emphasizes aroma purity; Yíxīng clay teapot (紫砂, zǐshā) — smooths taste and retains heat longer; glass teapot — for observing leaf...
Water Temperature: 90.000000
Water Temperature Detail: 90–95°C (not recommended to use rolling boiling water to avoid increasing astringency).
Gongfu Water Temperature: 95.000000

Origin

Tea Type: Red
Origin Country: CN
Province: Taiwan
Category: Taiwanese red tea from Sūn Moon Lake (日月潭紅茶, Rìyuètán Hóngchá). Product with protected geographical indication.
Coordinates: Approximately 23°52′ N, 120°54′ E.
Origin: Taiwan (臺灣), Nántóu County (南投縣, Nántóu Xiàn), Yúchí Township (魚池鄉, Yúchí Xiāng), vicinity of Sun Moon Lake.

Taste

Dry Leaf Appearance: Large, longitudinally twisted leaves of corkscrew shape. Color — dark brown, chocolate, with inclusions of golden and copper tips.
Dry Leaf Aroma: Intense, sweet, with pronounced notes of malt, caramel, dried fruits (dried apricots, raisins) and light floral undertones.
Liquor Aroma: Rich and warm. Malty-honey and caramel tones dominate, complemented by fruity nuances — sometimes grapefruit or citrus — and delicate floral accents.
Liquor Color: Bright, clear, from reddish-amber to rich ruby-burgundy with silky shine. When cooled, high-quality tea demonstrates characteristic "tea cream" (cream down) — cloudine...
Spent Leaves: Soft, elastic leaves of reddish-brown color, well-preserving shape. Whole buds and unfolded leaf plates are visible.
Taste: Full, rich, but soft, without excessive astringency. Distinct natural sweetness. Notes of malt, rye bread, caramel and honey. Possible light fruity acidity. Aftertaste is long, ...

Details

Oxidation: 90.000000 - 100.000000
Oxidation Maximum: 100.000000
Oxidation Maximum Detail: 100
Cultivar: Taicha No. 8 (台茶8號, Táichá Bā Hào, TTES No. 8) — large-leaf variety of *Camellia sinensis* var. *assamica*, developed by individual selection from the Indian Jaip...
Picking: Traditional hand-picking is applied. Standard — one bud and two upper young leaves (一心二葉, yī xīn èr yè). Summer picking (June–July) is considered optimal, when the bes...
Phase: Early

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