"Hong Yu" or "Red Axe-stone" is one of the Taiwan Tea Experimental Station (TTES) breeding cultivars, originally appeared during the Japanese occupation in the early XX-th century under the number TTES18 (hybrid of Indian assamica and authentic Taiwanese variety Qing Xin). The Japanese had been associated a great future with this tea: the plan was to make it competitive to Indian counterparts and produce it in large volumes. This variety used to be really outstanding, with an original, memorable bouquet with hints of menthol, camphor and cinnamon tree. Today the main fields (about 10 000 ha) of this variety (also known as “Red Jade” or “Red Axe-stone”, or “Ruby-18”) are located in the Yuchi district (Nantou county) in the hills around the Lake Ri Yue Tang at the altitude of 700-1000 m. above sea.
When dry – these are large flagella twisted maroon leaves with thin cuttings. The fragrance is intense, berry with menthol hint. The infusion is transparent, dark apricot color.
The brewed tea has a refined, polyphonic, spicy-berry flavor with pine, mint, cinnamon and citrus notes. Aroma is fresh and subtle, mint and berry. The taste is juicy, silky, sweet, with a bright citric sourness and minty coolness, transforming into long, refreshing aftertaste.
Brewing suggestions. Brew tea with hot boiling water (95°C) in a gaiwan or a teapot for Taiwanese oolong made of porous clay. The proportion is 5 g per 100 ml. The first infusion should last for 8-10 seconds. After that just rinse water through teapot or gaiwan, increasing the exposure of each next infusion. You can repeat this brewing method up to 12 times.
Amazing tea for discerning gourmets and special tea mood – with refined, delicate taste and refreshing, harmonizing effect.