Western Style (for everyday)

Tea: 2–3g (≈1–1.5 tsp)

Water: 250ml

Temp: 90–95 °C

Steeping: 2.5–3 min

Lasts for: 2–3 infusions

Gongfu Style (concentrated, small-cup)

Tea: 5g (≈2.5 tsp)

Water: 120ml

Temp: 90–95 °C

Steeping (increase a bit with each infusion):

– first 15–20 sec;

– second 25–30 sec;

– third 35–40 sec;

Lasts for: up to 8–10 infusions

Cold brew

Excellent for cold-brew for its clarity and fragrance. Steep in mineral still water for 4–6 hours or more in room temperature.

Notes


Avoid oversteeping for hot brew — too long and it loses its signature coolness.

Offers a balanced stimulation — the caffeine provides gentle energy, while L-theanine induces calm clarity.

Its rich polyphenols may improve heart health, boost metabolism, and reduce oxidative stress, while the unique minty-spicy compounds can help refresh breathing, support digestion, and reduce fatigue.

Active Chemicals

• Theaflavins & thearubigins — black tea polyphenols that support cardiovascular health and reduce LDL cholesterol.
• Catechins (EGCG, ECG) — potent antioxidants with anti-inflammatory and anti-aging effects.
• Caffeine (moderate) — enhances alertness and concentration.
• L-theanine — calming amino acid promoting focus and stress balance.
• Volatile aromatic compounds — especially linalool, eugenol, and cinnamaldehyde, responsible for minty-spicy aroma and mild anti-inflammatory, antimicrobial properties.

Origin:

"Hóng Yù" a cultivar developed by the Taiwan Tea Research and Extension Station (TRES) during the Japanese occupation in the early 20th century. Known as TTES18, it is a hybrid of the Assamica variety from Myanmar and the local Taiwanese wild variety, Shan Cha.

Historical Context:

Initially developed to compete with Indian teas, this variety has retained its unique and memorable bouquet with menthol, camphor, and cinnamon notes.

Cultivation Region:

Primarily grown in the Yuchi district (Nantou County) in the hills surrounding Lake Ri Yue Tang at altitudes of 700–1000 meters. Today, it spans approximately 10,000 hectares.

Unique Production Method:

The tea's natural sweetness is a result of the fostered relationship with insects.

The native Leafhopper (Jacobiasca formosana) spends its time throughout the growing season laying eggs and biting the tea plant, which causes the plant to produce two compounds, monoterpene diol and hotrienol.

This defense mechanism, in addition to Leafhopper eggs, results in this Taiwanese Black tea's unique flavor.