Taiwan Tea T-18 Hongyu Hongcha Taiwan Nantou Classic Ruby #18 (Red Jade) Black Tea 120g
jLteaco
販売価格
$44.00
通常価格
$48.40
Item: Classic Hongyu Hongcha Taiwan Nantou Ruby #18 (Red Jade)
Pack size: 2 x 60g +/- 5% (2 x 2.1 oz) loose leaves in 2 vacuum-sealed bags
Cultivar: TTES #18
Features:
Classic Hong Yu Hong Cha, Sun Moon Lake black tea (well-known as Ruby #18 or Red Jade #18) can be declared "Red Treasure" in central Taiwan. A hybrid from a Burma Assam varietal (mother) and a Taiwanese wild Camellia Sinensis varietal (father), was researched for years by TRES developing as a unique new cultivar producing carmine and perfectly clear liquor with super high quality in the world. The tea trees are widely planted in Nantou County growing thick and rich tea leaves because of the fertile soil and moderate climate in central Taiwan. Its unique sweet malt aroma and strong cinnamon and mint flavor, delicious with hints of fruit, and a little earthy make it truly unforgettable. Rich catechins enrich the character of black tea itself. It is also the best ingredient to make"bubble tea" (the most famous Taiwanese tea drink on earth).
Tea Reviews
Brewing tips:
The water to steep this tea is about 80-99 degrees Celsius depending on an individual's preference. Use the ratio of 1g to 50cc (or 1g to 25cc), the first infusion time of about 3 (or 1) minutes is recommended with more or less time depending on the desired concentration. As a rough guide, the higher the temperature of the water or the greater the number of leaves used, the shorter the steeping time should be. The tea leaves should be uncurled for full flavor.
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The leaves are on the larger side and long. The dry aroma is quite different from most any other black tea I’ve tried. It’s a complex fragrance, and smells a bit sweet and floral, vegetal, chocolate and cinnamon, with a bit of a dark oolong feel. From the dry aroma, I expected the flavour itself to be as multi-layered and complex, as well.
I like my black teas prepared using a teapot so that’s what I did here, using 3 grams of tea and 8oz of water just under a boil. I let it steep for 4 minutes for the first infusion. The liquor was beautifully clear reddish brown. Tasting it proved that this tea does indeed have a complex flavour to go with its dry aroma – quite unlike any other black tea I’ve tasted.
The mouthfeel is quite rich and smooth. It really tastes like a merger between black and oolong tea to me, and the combination is fascinating. There’s some caramel, chocolate, brown sugar and malt, but also vegetal, citrus and floral notes here. For several sips I was trying to decipher some layers in this tea that I can only describe as minty and a little medicinal (camphor).
The leaves are on the larger side and long. The dry aroma is quite different from most any other black tea I’ve tried. It’s a complex fragrance, and smells a bit sweet and floral, vegetal, chocolate and cinnamon, with a bit of a dark oolong feel. From the dry aroma, I expected the flavour itself to be as multi-layered and complex, as well.
I like my black teas prepared using a teapot so that’s what I did here, using 3 grams of tea and 8oz of water just under a boil. I let it steep for 4 minutes for the first infusion. The liquor was beautifully clear reddish brown. Tasting it proved that this tea does indeed have a complex flavour to go with its dry aroma – quite unlike any other black tea I’ve tasted.
The mouthfeel is quite rich and smooth. It really tastes like a merger between black and oolong tea to me, and the combination is fascinating. There’s some caramel, chocolate, brown sugar and malt, but also vegetal, citrus and floral notes here. For several sips I was trying to decipher some layers in this tea that I can only describe as minty and a little medicinal (camphor).