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Red Jade Black Tea on table in cup with white teapot and package
Red Jade Black Tea leaves in the field
Red Jade Black Tea field before harvesting.
Red Jade Black Tea tea trees.
Red Jade Black Tea, dry leaves top view
Red Jade Black Tea
Red Jade Black Tea, brewed tea top view
Red Jade Black Tea, wet leaves

Red Jade Black Tea

US$13

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  • Flavor:  Aromatic hints of cinnamon and clove. Full-bodied, complex, substantial character. Crisp, wintergreen finish.

    Garden: This garden lies high in the hills north of Sun Moon Lake in Yuchi Township, central Taiwan. It is naturally farmed, without any use of pesticides or chemical fertilizers. Our source of Eco-Farmed Four Seasons Spring Black Tea sources all the raw produce from this farm to process in his home factory.

    Harvest: Hand-picked, small batch, summer 2025.

    Elevation: 700m

  • Red Jade Tea - also known as Tai Cha 18, brews a rich, full-bodied tea with subtle hints of clove, cinnamon and mint in its complex composition.

  • This garden lies high in the hills north of Sun Moon Lake in Yuchi Township, central Taiwan. It is naturally farmed, without any use of pesticides or chemical fertilizers. Our source of Eco-Farmed Four Seasons Spring Black Tea sources all the raw produce from this farm to process in his home factory. 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.

    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.

  • 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..