CULTIVAR: TTES #21 "Hong Yun" (Indian Assam x Keemun)
HARVEST DATE: May, 1, 2020
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. Hong Yun 21 is a unique tea cultivar grown in Taiwan to produce high-end black teas of exceptional aromatic complexity and rich mouthfeel. 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.
This micro-lot was processed in a unique method referred to as GABA. The process involves vacuum oxidation and alters the mouth feel and tasting notes expected from this cultivar. The special baking preserves the juices released during oxidation into the curled leaf, which is why we do not recommend rinsing this tea as part of brewing. In this tea we are tasting black sugar, molasses, red date, wintergreen, pine resin, with a hint of Borneo camphor.
Black sugar, molasses, red date, wintergreen, pine resin, hint of Borneo camphor
Add 2.5-3 grams tea leaves per 150ml water to a Teapot
Use water cooled to 200°F
Brew 4-5 minutes, depending on strength desired.
You can also employ Gongfucha, taking care not to rinse the tea.