Origin: Mingjian Village, Taiwan Cultivar: TTES Hong Yu 18 “Ruby” 18 Harvest: August 24, 2021 Elevation: 500 meters
The Hong Cha produced in Taiwan’s Mingjian Village are supremely special teas. They are harvested from cultivars catalogued in the Taiwan Tea Research and Extension Station registry of the Taiwanese government. These teas are truly notable and famous for their distinct characteristics and reflection of original gongfu hongcha’s artisanal heritage. Hong Yu 18 is also referred to as Ruby 18 (Red Jade) , which was originally developed by cross-breeding a wild Taiwanese tea variety, Ye Shan Cha, with a Burmese broad-leaf Da Ye strain of Camellia irrawadiensis.
This year, we applied a cold smoking technique to our Hong Yu tea. We added Sakura cherry wood pieces to a special smoker and placed the tea in a basket above the smoldering chips, creating layers of fragrance and flavor to experience throughout the brewing process. No additional heat was added to the tea during smoking, preserving the quintessential cultivar notes of wintergreen, camphor and fruity red date you find in the later infusions. This delicately smoked tea is sublime with a strong tea qi and energy.
Origin
Mingjian Village, Taiwan
Description
Origin: Mingjian Village, Taiwan Cultivar: TTES Hong Yu 18 “Ruby” 18 Harvest: August 24, 2021 Elevation: 500 meters
The Hong Cha produced in Taiwan’s Mingjian Village are supremely special teas. They are harvested from cultivars catalogued in the Taiwan Tea Research and Extension Station registry of the Taiwanese government. These teas are truly notable and famous for their distinct characteristics and reflection of original gongfu hongcha’s artisanal heritage. Hong Yu 18 is also referred to as Ruby 18 (Red Jade) , which was originally developed by cross-breeding a wild Taiwanese tea variety, Ye Shan Cha, with a Burmese broad-leaf Da Ye strain of Camellia irrawadiensis.
This year, we applied a cold smoking technique to our Hong Yu tea. We added Sakura cherry wood pieces to a special smoker and placed the tea in a basket above the smoldering chips, creating layers of fragrance and flavor to experience throughout the brewing process. No additional heat was added to the tea during smoking, preserving the quintessential cultivar notes of wintergreen, camphor and fruity red date you find in the later infusions. This delicately smoked tea is sublime with a strong tea qi and energy.
Tasting Notes
itial aromas of resinous and sweet Sakura cherry smoke. The full flavor infusions are rich red and give way to classic notes of wintergreen, camphor and red date
Ingredients
Black tea
Traditional Preparation
Add 6g tea leaves to a Gaiwan or Gongfu Teapot (per 150ml)
Use 200°F water
Infuse for 30 seconds and decant. After the 4th infusion, add an additional 15 seconds per infusion.
