Hong Yu, or Red Jade, is a type of cultivar made by the Taiwan Tea Research and Extension (TRES), given the official name TRES #18. It is typically grown in Central Taiwan in Yuchi, near Sun Moon Lake, where other varietals like #21, #8, and wild cultivars are grown. It is also an area famous for its betel nut production, so it is unsurprising that the terroir has a unique taste profile to it. However, this tea is just something else.
A Red Jade produced in Longtan District of Taoyuan City, this tea is an aromatic and fragrant explosion of flavours and aromas. Notes of spices, woodiness, and sweetness dominates the mouth while a minty aftertaste permeates in the air after you take a sip. This tea is the epitome of a Hong Yu but brings much more to the table, and it isn't even from Yuchi. Try this wonderful tea today!
Tea Information
- Harvest Date: June 2023
- Origin: Gaoyuan Village, Longtan District, Taoyuan City, Taiwan (台灣，桃園市，龍潭區，高原裡)
- Varietal: Red Jade TRES#18 (红玉台茶18号)
- Elevation: 350m
- Source: Direct from Farmer
- Organic?: No
Map
Brewing Guide
Gongfu Brewing:
- Leaf-to-water ratio: 5g/100ml
- Temperature: 90°C/194°F
- Steeping time: 30s, +15s for each subsequent steep
Western Brewing:
- Leaf-to-water ratio: 5g/400ml
- Temperature: 90°C/194°F
- Steeping time: 3m, +1m for each subsequent steep
Grandpa Style:
- Leaf-to-water ratio: 5g/300ml
- Temperature: 90°C/194°F
- Steeping time: 2m30s, top up to taste
Don't know anything about these brewing styles? Fret not! Read our "How to Brew Chinese Tea" article here!
* Ultimately, experiment with the different parameters to find what works for you. If you think it's too bitter, reduce the temperature. If it's too strong, reduce the number of leaves used. This is just a guide with rough parameters to get you started.
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