It is not important you are the tea expert or a newbie, this black tea will make you amazed. Yuchi Wild is made from wild growing, indigenous bush which is botanically very close to camellia sinensis var. assamica. Nowadays in Taiwan many black tea producers use hybrid bushes created from crossing of assamica and local Taiwanese bushes to achieve the best taste and aroma results. Long, brown-orange leaves of Yuchi smell very sweet (muscovado sugar, caramel) with strong flowery aroma and the smells of homemade jam. Liquor has the similar character but when you brew this tea you will encounter pleasant elements of exotic spices (like cinnamon), butter cake and dried red fruits (cherries) with hint of tropical ingredients.  Brew gongfu style, but definitely try it directly from the bowl!



Origin:  Yuchi Township, Nantou county, Taiwan,

Harvest: summer 2019

Cultivar/Tree Variety:  wild grown camellia sinensis var. assamica.

Temperature of water and amount of leaves: 100 C 5g/100ml.

Suggested brewing method: Yixing clay teapot or gaiwan of low capacity. First, you should pre-heat empty teapot/gaiwan and tea cups with boiling water. When the teapot is warmed, then you put the tea leaves in. After smelling hot and dry leaves in the pot, gently pour the boiling water to the pot.  First infusion should be very short- not more than 20 second. We suggest to increase brewing time for 5-10 seconds in each next brewing.

We recommend to brew this tea also in the bowl-style- then please use around 1,5g of leaves for 100ml of water.

Additional information


30 g, 50 g, 100 g


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