Assamica tea bushes from India were introduced in Taiwan during the Japanese occupation in 1926.

They have been successfully grown in the area of ​​Sun Moon Lake and Yuchi City. Large areas of primary forests were cleared for tea cultivation – this action opened a new chapter in the history of Taiwanese tea. The stage in which black tea began to gain importance – at that time it was produced mainly for export.

Today, in the Yuchi area, you can find old Assam trees planted almost 100 years ago. They are quite tall, have large, fleshy leaves, and their branches are really thick (please look at the last photo)

The tea on offer comes from an awarded garden and was harvested during early spring.

Fullbodied and multilayered black tea! You will find here notes of malt, honey, herbs and hint of menthol and orange peel.




Origin: 800 m. above sea level,  Yuchi Township, Nantou county, Taiwan,

Harvest: April 2022

Cultivar/Tree Variety:  Assam / TTES.8

Temperature of water and amount of leaves: 100 C 5-6g/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 15-35 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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