Formosa Red #18

Description Brewing Guide 漢字 日月潭蜜香紅茶, 紅玉 origin Yuchi, Taiwan craft twisted, mi xiang flavor notes honey, herbaceous, dried fruit 漢字 日月潭蜜香紅茶, 紅玉 origin Yuchi, Taiwan craft twisted, mi xiang flavor notes honey, herbaceous, dried fruit Black tea crafting in Taiwan was initiated by the Japanese in 1903. In 1926, the first Assam cultivar was introduced and planted around the hills of Sun Moon Lake in Nantou County. This lake’s climate, environment, and terroir was deemed the most similar to the Assam tea gardens of India. Today, Sun Moon Lake produces the bulk of Taiwan’s black tea between three distinct cultivars: a pure-stock Assam, a native indigenous cultivar, and a hybrid cultivar named #18. Our #18 crosses pure-stock Assam with the native indigenous cultivar. Called "Hong Yu" or "Red Jade" by the local Taiwanese, #18 is the result of nearly 50 years of research by the Taiwanese Tea Research and Extension Station. This particular harvest was also aphid-bitten, triggering a natural enzymatic reaction in the plant that creates a flavor we call 'Mi Xiang' or honey fragrance. This tea is organically grown and produced in Yuchih, the village that borders Sun Moon Lake. The leaves were picked mid-May, in the early morning. They were then wilted naturally, rolled, bruised and left to oxidize on covered bamboo trays until the next day when they were roasted, baked and dried. The result is a one of the most wonderful teas we have tasted.Thanks to the natural sweetness of this bug-bitten crop, it tastes like black tea with cream and sugar already added, or a natural version of thai tea. However, this tea is also smooth and complex, with hints of roasted chestnuts, honey and roses, and a rich character. 1g per 1oz at 180°F for 2m This is our favorite way to brew most black teas, since the moderate water temperature and brew time increase sweetness and texture while limiting astringency. If you prefer a more intense brew, try increasing your water temperature. To further highlight sweetness (particularly with our mi xiang crops), reduce water temperature while increasing brew time. Learn the fundamentals of tea brewing and master your technique here.