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.
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.