Deep in the mountains away from the tourist infested Sun Moon Lake, small tea bushes tidily populate small patches of rectangles between wild forrest and various orchards. A cross between Burma and a native wild tea, this Hong Yu cultivar, born right here in 1999, shines with a vibrant young green. It dominates the ambience with a smell that is both fresh and spicy. Farmers here still process black tea in small batches in the old fashioned way, though with the aid of a few new technologies for monitoring. Red Jade — the Fragrance of Taiwan — has to be so processed to that distinctive floral yet spicy aroma, minty and complex taste on a smooth body to be worthy of name.
Deep aroma of fragrant wood accented with a distinctive, spicy yet round, minty note and hints of cinnamon, pepper, bouquet and sweet prunes. Malty, smooth body characterised with the same mint persistence that is like a blend of anise seed, basil, cinnamon and peppermint. Undertones of sandalwood and other aromatic woods. A forthcoming bitterness gives depth and holds the unique taste profile well as a whole. Malty, refreshing aftertaste with sweetness at the throat.
You can taste some of the taste profile description when this tea is prepared using quick and short infusion techniques. However, the full profile is revealed only when steeping the leaves for a full five minutes at 95°C. Adjust the leaf to water ratio for strength, raise the temperature slightly for more intense aroma, if that is not impactful enough already. For small vessels ( below 180 ml ), the ratio is 2g to 100 ml. When using larger vessels, 1g to 100 ml or lower. Increase infusion time for strength. As always with green and black teas, maintain a one batch, one infusion policy when infusing each round for 5 minutes or more.
A green tea made from the first flush of a Taiwan wulong cultivar grown in the mountains of the Huangshan UNESCO World Heritage Site to the strictest organic standard, Tea Hong’s Organic Spring has a mild and yet flavorful character that changes according to how it is infused and the state of the drinker. This non-demanding fluidity makes this tea a great choice for the Zen sitter and the hard thinker, to whom discovery is a transcendence.Net weight: 40 g (1.8 oz) in Kraft-alu pack
The first ever modern white tea, Silver Needle that came about in late 18th century withstands time as still the highest quality in the category. Produced in the origin of Fuding with the original pedigree cultivar Fuding Daibai, Tea Hong’s Silver Needle Supreme is a high altitude first flush that distinguishes itself with a subtle yet the most joyful aroma and flavors amongst its peers. The finest and purest of this variety.Net weight: 40 g (1.4 oz) in Kraft-alu pack
Finer and safer quality Longjing from the genuine origin has become so high price that there is a great demand for alternatives. Tea Hong’s Longjing Pure is produced deep in the high mountains in a national conservation area away from pollution. Same latitude as Hangzhou, but higher up in altitude. Even more ideal for green tea. Not only does it answer the market need but can also satisfy the connoisseur’s high requirement for taste authenticity. Tea Hong’s Longjing Pure. Purely Longjing.Net weight: 60 g (2.1 oz) in Kraft-alu pack
For those who prefer a little more strength in their green tea, April Mist is a pleasant choice. Harvested from scattered wild tea bushes in April during the misty days of the mountainous region and lightly roasted to perfection, this Yunwu (translate: misty) makes a distinct difference from its counterparts that may look similar.