Cultivar: Hong Yun #21
Elevation: 500-850 meters
Harvest: May 2017
The Hong Cha grown in the Mingjian Village are supremely special black teas. Grown from cultivars catalogued in the Taiwan Tea Research and Extension Station registry by the Taiwanese government, these teas are truly notable and famous for their distinct characteristics.
Rishi is pleased to present a very special edition of a well-known cultivar: a vintage Hong Yun #21. The Hong Yun #21 translates to "red charm," which refers to its vibrant red color and the pleasing effect of its elegantly brisk structure. It is a cross-breed of Keemun and Indian Kyang, registered in 2008. In this tea, the flavors present enigmatically, and we are tasting Luxardo cherry, aged tawny port, and pine resin.
Luxardo cherry, aged tawny port, and pine resin.
Fill a Gaiwan or Gongfu Teapot with 5-7g tealeaves.
Use 200°F water
Add water to fill teapot. Infuse for 45 seconds.
2nd infusion: 30 seconds
3rd: 30 seconds
4+ add 15 seconds per infusion.
Gaiwan Brewing from Rishi Tea on YouTube.