Yu Chi Hong Yun Black Tea T-21

Yu Chi Hong Yun Black Tea T-21

High–grade looking and perfectly processed leaf. Unbroken, quite long and slightly spiral rolled with a very dark appearance, full of wild forest aroma with hints of honey and resin. Bright golden-red in a cup with full, well-balanced, and brisk flavor. Clear exotic wood-like body with tones of  canned stone fruit together with citruses and a hint of strong spices (pepper). Long, slightly heady aftertaste.
Local name: 魚池紅韻紅茶
Cultivar: TRES 21 Hong Yun
Origin: Yu-Chi Township, Nantou County, Taiwan
Altitude: 600 - 800 m 
Oxidation level: 90 - 100 %
Farmer: Mr. Lee (Natural Farming)

How to brew Yu Chi Hong Yun

Use 5 grams of tea leaves for 0.5 litre of boiling water cooled to 85-90 °C, steep for 2–3 minutes. Feel free to experiment with steeping time, water temperature, and the amount of tea leaves. You can also read our articles on tea preparation and water quality. These tea leaves are also suitable for Asian-style preparation, which includes multiple infusions: you steep 5 grams of tea leaves per 150 ml of water that has boiled and cooled to 85–90 °C for 20 seconds and in the following three infusions, you steep the leaves for 30, 40, and 60 seconds, respectively.

Natural Farming on Taiwan

The Hong Yun cultivar is the result of the cross-breeding of the Shancha (Taiwanese wild tea) shrubs from the Huang Shan mountain range
in the Chinese province of Anhui, famous for their black tea named Qimen (also Keemun). Both the “parents” are exceptional, exquisite
teas with unmistakeable character and charming delicacy that are very easy to drink. The same is true about the Hong Yun red tea from
Taiwan. Qimen gave it the fruity undertones of wild cherry that blend beautifully with the sweet honey depth and fullness of the wild
Shancha. The result is a surprisingly balanced and uncomplicated combination of tastes and scents. It has a very smooth, almost velvety
flavour with a colourful range of tones that keep the taste buds busy.
This very tea comes from Mr Lee’s farm, which is near the small town of Yu Chi in the Nantou region, 700 to 1200 meters above the sea. Mr
Lee practices what is called “natural farming” in Taiwan; he grows his tee shrubs without the use of chemical pesticides. The leaves are
picked manually, they are fully oxidised and in the final phases of processing they are not baked in any way.