Hong Yu (Red Jade), Tajwan, AAA, 2025

This tea is created from Yunan Camellia sinensis (varieties of Assamica), Burmese Assamica, and a wild Taiwanese variety. Currently, this variety is cultivated only on 10 hectares around Zhi Yue Tan Lake in Nantou County.

The medium-sized, matte black leaves are twisted longitudinally. When warmed by the breath, a pleasant aroma of honey, cinnamon, ripe fruit, and bread is revealed.

The infusion is bright, clear, ruby-colored. After the first steeping, the aroma is reminiscent of herbal ointment and camphor. The flavor is rich, silky, mentholated, soft, and velvety, with a hint of medicinal herbs. The sweetness of cherry, honey, pastry, nuts, fig, a hint of strawberry, and the tartness of mint, orchid, and orange are felt. If brewed too strongly, it may develop a tartness and slight bitterness. The aftertaste is long, with the sweetness of honey and the spicy bitterness of coriander.

A powerful tea with a huge energy boost and a pronounced tonic effect. It clears vision, improves concentration, and sharpens the mind. It warms and noticeably improves mood. We do not recommend drinking this strongly brewed tea at night or on an empty stomach.

How to brew

Steaming

• Teaware: clay or ceramic teapot, gaiwan
• Water: 85-90°C
• Ratio of dry tea leaves: 4-5 g per 100 ml water

Brew in short infusions of 5-10 seconds, gradually increasing the time by 5-10 seconds.

Infusion method

• Teaware: clay or ceramic teapot
• Water: 85-90°C
• Ratio of dry tea leaves: 2 g per 250 ml of water

Infuse for 3-4 minutes