The history of the Red Jade, Hong Yu 紅玉 tea varietal itself is already very adventurous. In Taiwan in 1717, the varietal Camelia Formonensis was identified that grew wild on the island. Taiwanese breeders (TRES – Tea Research and Extension Station) who were famous for their experimental spirit in the late 90s crossed with a Burmese varietal and gave the name T-18, Red Jade to the new, very fragrant, complex tea. Red Jade is Taiwan’s most famous black tea. This is a very exciting varietal, eucalyptus, Vietnamese balm, lily scent, which also appears in the taste and long-lasting aftertaste.
It can be an important player in afternoon teas with cakes, it also have an excellent digestive effect.
The exciting region of Taiwan’s biggest lake (Sun Moon Lake – 日月潭) is famous for its prosperous tea growing gardens, where making black tea is the most widespread. That is how the Red Jade (Hong Yu) cultivar was born from the crossing of a Burmese Camelia Sinensis Assamica plant and an ancient, local plant.
This tea has a beautiful deep ruby color. The dry leaves remind us of the scent of dried tomatoes but there is also a hint of camphor, eucalyptus in the background. We can also explore such intensively floral or bohemian, sweet essences like daylily and cotton candy.
Quantity: 5-6 gram per 150ml
Water temperature: 95ºC. From fresh spring, mineral water or filtered water
Brewing time: 15-20… seconds