Tea
Black Tea Hong Yu Hong Cha, Red Jade Taiwanese Black tea
Hong Yu Hong Cha, also known as "Red Jade" or "Red Axe-stone", is a sophisticated tea crafted for connoisseurs and tea lovers seeking a special, harmonious tea moment. Large, maroon, twisted leaves with thin cuttings. The dry tea exudes an intense fragrance with berry and menthol hints.
€24.50 – €122.00
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The experience
Hong Yu Hong Cha, also known as "Red Jade" or "Red Axe-stone", is a sophisticated tea crafted for connoisseurs and tea lovers seeking a special, harmonious tea moment.
Large, maroon, twisted leaves with thin cuttings. The dry tea exudes an intense fragrance with berry and menthol hints.
The brewed infusion is a transparent, dark apricot color, radiating elegance.
A refined, complex symphony of spicy-berry notes accompanied by accents of pine, mint, cinnamon, and citrus.
Fresh and subtle, with minty and berry undertones.
Juicy, silky, and sweet.
Balanced by bright citrus sourness and a cool minty freshness.
Leaves a long, refreshing aftertaste that lingers on the palate.
This tea offers a unique balance of sweetness, citrus brightness, and minty coolness that evolves with each infusion. Grown at high altitudes in the pristine hills of Yuchi, it benefits from ideal conditions that enhance its refined flavor and aroma.
Place and craft
Cultivar Origin: "Hong Yu," a cultivar developed by the Taiwan Tea Experimental Station (TTES) during the Japanese occupation in the early 20th century. Known as TTES18, it is a hybrid of the Assamica variety from Myanmar and the local Taiwanese wild variety, Shan Cha.
Historical Context: Initially developed to compete with Indian teas, this variety has retained its unique and memorable bouquet with menthol, camphor, and cinnamon notes.
Cultivation Region: Primarily grown in the Yuchi district (Nantou County) in the hills surrounding Lake Ri Yue Tang at altitudes of 700–1000 meters. Today, it spans approximately 10,000 hectares.
Brewing guide
Use a gaiwan or a porous clay teapot.
Boiling water at 95°C.
Tea-to-Water Ratio: 5 grams per 100 ml of water.
First Infusion: Brew for 8–10 seconds.
Subsequent Infusions: Rinse water through the teapot or gaiwan, increasing steeping time for each round.
This tea can be brewed up to 12 times, delivering a consistently delightful experience.
Useful details