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Flavor: Aromatic hints of cinnamon and clove. Full-bodied, complex, substantial character. Crisp, lingering finish.
Garden: This garden is in the hills north of Sun Moon Lake in Yuchi Township, central Taiwan. This area was developed in the first half of the 20th century for Assam Black Tea production by the Japanese. After decades of standard Black Tea production, it has seen a renaissance of specialty Black Tea making, mostly due to the introduction of Tai Cha #18, or Red Jade Tea, that was officially introduced in 1999.
Harvest: Hand-picked, small batch, spring 2024.
Elevation: 700m
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Red Jade Tea - also known as Tai Cha 18, brews a rich, full-bodied tea with subtle hints of cinnamon and clove in its complex composition.
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Our new source of Red Jade Black Tea is a certified organic tea farm. The farmer constructed his own factory in recent years that is designed for top quality Black Tea processing. In addition to the plot of Red Jade (Tai Cha #18) that he inherited from his father, he has also established a rare plot of Tai Cha #7. This plot of tea is a first in our experience and truly does produce a distinctive character of tea. In short, we are quite impressed with the niche that this artisan has carved out for himself in the local industry, and are proud to be representing him!
Tai Cha #18 is a hybrid of the Assam tea plant with the wild tea tree that is naturally occurring on Taiwan. It is recorded that the Portuguese were the first to discover this wild tea tree hundreds of years ago. When the Japanese came to this area in the early 1900's bringing with them the Assam plant, this wild tea was being cultivated by early Chinese settlers. So it is said that the hybrid existed long before the Tea Research and Extension Station registered and promoted it less than 20 years ago.
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Mug: 4g tea in 350ml 90°C water. Steep for 4 minutes. Re-steep. Adjust to taste.
Cold Brew: Use 4g of tea per liter of water. Brew tea at room temperature for 2-3 hours, and enjoy. Or you can put your cold brew bottle in the fridge to brew overnight and be ready to drink the next day.
Gong Fu: Start with a 1:22 (e.g. 8g of leaves for 175mL pot) leaf to water ratio Use 90° water and brew for 40 seconds; 30 seconds; 40 seconds; 50 seconds; Increase brewing time 10 seconds with each successive brew. The leaves can be brewed 5-6 times.
