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Red tea (black tea)
In Asia, tea is named after the colour in the cup, "red", and in the West, it is named after the colour of the leaf ", black tea". The red infusion gives off warmth and maturity. Fruits and woods are enveloped in sweetness, sometimes even honey. European adventurers planted tea in many places around the world, but we prefer to return to their cradle in China and Taiwan, where balance and depth are valued in addition to taste and aroma.
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Taiwan Yuchi Hong Yu Hongcha 2026
Very warm, distinctive black tea grown naturally and without the use of any chemicals in Sun Moon Lake area, central Taiwan. A pivotal place of Taiwanese black tea production. Sporting an aromatic profile typical of the cultivar, with notes of cinnamon, honey, fruit, cough syrup, a trace of eucalyptus and cocoa, and a slightly astringent, thick aftertaste. It performs nicely; gong gu cha, western style or cold brew.
Origin: Yuchi, Nantou, Taiwan
Variety: Ruby #18 (also called Hong Yu, Taicha 18, TRES18 or Red Jade)
Harvest: 10th of July 2026
Processing: Red tea
