Hong Yu (Red Jade), Taiwan, “AAA”

The hybrid was developed during the period of Japanese colonial rule (1937–1945) and refined over the course of 50 years before being introduced into commercial production in 1999. The cultivar was developed from Yunnan Camellia sinensis var. assamica, Burmese Assamica and a wild Taiwanese variety, represented by several forms of Camellia sinensis forma formosensis. Today, this cultivar is grown on only 10 hectares around Sun Moon Lake.

The medium-sized leaves are black as a raven’s wing, matte and longitudinally twisted. When warmed with your breath, they release a pleasant aroma of honey, cinnamon, ripe fruit and fresh bread.

Brew at around 90°C using relatively quick infusions. The liquor lives up to the tea’s name, revealing a brilliant ruby-red color.

After the first infusion, the aroma becomes reminiscent of warming herbal muscle balm and camphor. The taste is rich, silky and minty, soft and velvety, with a distinctive character that is difficult to describe — almost like honey made from a blend of medicinal herbs.

You may notice notes of sweet cherries, honey, pastry, nuts, figs and a touch of strawberry. The acidity brings hints of mint, orchid and orange. When brewed too strongly, the tea can develop some astringency and a slight bitterness.

The finish is long-lasting, with honey-like sweetness and a spicy coriander bitterness.

The brewed leaves are delicate and relatively small, with minimal damage. They remain quite elastic and are difficult to tear.

The tea has a pronounced energy and a powerful, noticeable effect, providing a substantial sense of vitality and stimulating alertness. It helps clear the mind, sharpen concentration and gather your thoughts. It has a warming character and can noticeably lift the mood.

We strongly recommend avoiding a strong brew late at night or on an empty stomach.