Hong Yu Whisky Barrel Aged
Hong Yu Whisky Barrel Aged
Garden Direct Black Tea
Hong Yu Whisky Barrel Aged
Hong Yu Whisky Barrel Aged
Hong Yu Whisky Barrel Aged

Hong Yu Whisky Barrel Aged

A combination of Japanese whisky barrel aging and this amazing style of aromatic, spicy and fruity black tea from Taiwan results in a vibrant, aromatic and boozy infusion with hints of alluring spice and ripe peaches.
About 18 Cups Of Tea
Qty:

Peach, sherry cask whisky, wintergreen, allspice and clove

About This Tea

This tea is the result of collaboration between our teams in Japan and Taiwan. The combination of Japanese whisky barrel aging and this amazing style of aromatic, spicy and fruity black tea from Taiwan results in unique and brilliant flavors. We ship freshly produced, peak season black tea from Taiwan to Japan for barrel aging. After more than 20 weeks of storage and curing in Japanese whisky barrels, we are happy release our latest batch which is vibrant, aromatic and boozy with hints of alluring spice and ripe peaches.

Ingredients

Black tea

Origin

Mingjian Village, Nantou, Taiwan

Cultivar

TTES Hong Yu “Ruby” 18

Harvest

May 2023 (barrel aged for 23 weeks)

Elevation

500 meters

Preparation
  • Imperial
  • Metric
Traditional Tea Preparation

Add 5g to a gaiwan or gongfu teapot (per 150ml-200ml).

Use 200°F water.

Don’t rinse this tea.

Infuse the 1st brew for 1 minute.

Infuse 2nd and subsequent brews for 30 seconds.

Repeat several times until the flavor and aroma of the tea dissipates. As the brewing session ensues, increase infusion time to coax out the body and strength of the final infusions.

Mingjian Village background map mobile

Origin

Mingjian Village

Nantou County, Taiwan

Around the world, Taiwan is well-known as a country that produces highly specialized teas. The Mingjian Village is situated in the central highlands of Nantou, Taiwan and the gardens here are incredible. Jui Lung focuses on the importance of allowing nature to nurture the grounds. This can be seen in one of the small Wu-Yi gardens—Hong Yu 18 trees on the border, culinary herbs between the tea bush rows and plenty of nitrogen fixing “weeds” to maintain healthy and living soils.

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