10.63$ – 35.27$

(2 customer reviews)

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!

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Description

Origin:  Yuchi Township, Nantou county, Taiwan,

Harvest: summer 2020

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

Weight

30 g, 50 g, 100 g

2 reviews for 2020 Yuchi Wild Black Tea

  1. r.vardhami (verified owner) –

    Well after mostly 18 days of shipping time, finally I got my hands on this Yuchi Wild. I like hong cha, even though I find them to be a little bit monotonous, maltiness and caramell being the strongest notes and then the chocolate mouth feel. Most red tea tend to relay on these high oxidation notes, which is fine all and all. This Yuchi is a bit different. I cannot pickpoint a simple set of taste and olfactory notes. They change throughout the steepings (which by the way are a lot). It starts with quite greenish high pungent notes, developing to pine tree resins, talc and vanilla and then the bergamot zest comes in an almost soapy way. A complex bouquet, almost as a high end perfume. The gong dai bei smells were extraordinary. I loved it.

  2. Terrance Harris (verified owner) –

    I was quite captivated by this black tea. The lingering taste between sessions and the sticky mouthfeel that seeped into my cheeks which is an indicator of quality. During the session a memory popped in to my head because I tasted something like a Jamaican rum cake. This reminded me of my Mom’s best friend who brought us Jamaican rum cakes during the holidays, it was mostly rum but it was delicious! Around the forth steep I got rum cake with cherries on top. The lovely flavors, the complexity and the relaxing qi is the total package. I’m not one to give 5 stars easily but this experience was well worth it. A big thank you to the vendor for this recommendation!!

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