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Hong Yu Whisky Barrel Aged
About This Tea
This tea is the result of collaboration between our teams in Japan and Taiwan. The combination of Japanese whisky barrel aging and this amazing style of aromatic, spicy and fruity black tea from Taiwan results in unique and brilliant flavors. We ship freshly produced, peak season black tea from Taiwan to Japan for barrel aging. After more than 20 weeks of storage and curing in Japanese whisky barrels, we are happy release our latest batch which is vibrant, aromatic and boozy with hints of alluring spice and ripe peaches.
Origin
Mingjian Village, Nantou, Taiwan
Cultivar
TTES Hong Yu “Ruby” 18
Harvest
May 2023 (barrel aged for 23 weeks)
Elevation
500 meters
Ingredients
Black tea
Ingredients
Black tea
Origin
Mingjian Village, Nantou, Taiwan
Cultivar
TTES Hong Yu “Ruby” 18
Harvest
May 2023 (barrel aged for 23 weeks)
Elevation
500 meters
Preparation
- Imperial
- Metric
Traditional Tea Preparation
Add 5g to a gaiwan or gongfu teapot (per 150ml-200ml).
Use 200°F water.
Don’t rinse this tea.
Infuse the 1st brew for 1 minute.
Infuse 2nd and subsequent brews for 30 seconds.
Repeat several times until the flavor and aroma of the tea dissipates. As the brewing session ensues, increase infusion time to coax out the body and strength of the final infusions.
Origin
Mingjian Village
Nantou County, Taiwan
