Cultivar: TTES #21 "Hong Yun" (Chinese Qimen X Indo-Burman Kyang)
Harvest Dates: April - May 2017
Hong Yun 21 is a unique tea cultivar that is grown in Taiwan to produce high end black teas of exceptional aromatic complexity and rich mouthfeel. Like the more popular Ruby 18, Hong Yun 21 was developed decades ago by crossing two tea plant varieties into a new, genetically original cultivar.
Hong Yun translates to "red charm," which refers to its vibrant red color and the pleasing effect of its elegant tannin structure transforming into a harmonious sweetness in the aftertaste. Indeed, the term "Yun" has connotations of musical harmony in Chinese, and we find that the notes of muscat grape, medjool date, dark honey, and pine resin play together symphonically in this micro-lot selection of Hong Yun 21.
1 tbsp (4g) per 8 oz of water
Recommended Brewing Vessel: Gaiwan
Fill Gaiwan with 5-7g tealeaves
Water Temperature: 200°F
Rinse tea briefly one time
Steep Time: 20-25 seconds
Guywan Brewing from Rishi Tea on Vimeo.
For the best infusions, we recommend brewing this tea in a Guywan
We encourage you to experiment with the quantity of tea leaves and the length of the steep time to find your desired brew strength. Varying the water temperature isn't recommended, as water that is too hot will over-extract the bitter components of tea, while water that is too cool might not fully draw out the aromas and flavors of tea.