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How to brew good taiwan red jade black tea? The correct brewing method and flavor characteristics of Taicha No.18 black tea

Published: 2026-08-06 Author: World Gafei

Last Updated: 2026/08/06, Taicha No. 18, also known as Hongyu or Sun Moon Lake Black Tea. Each year, Taicha No. 18 fascinates us with its unique creativity, minty flavor and soothing characteristics, perfectly combined with the start of the cool season. Its large leaves are black and twisted. In their dry state, we can already appreciate its fruity and camphor aromas. The tea soup gives off a bright

Taiwan tea No. 18, also known as Hongyu or Sun Moon Lake black tea.

Every year, we are fascinated by the perfect combination of Taiwan Tea No. 18 with its unique creativity, mint flavor and comfortable characteristics, combined with the beginning of the cool season.

Its big leaves are black and twisted. When they are dry, we can already enjoy the aroma of fruit and camphor.

The tea gives off a bright scarlet color: intense aromas of plums, raisins and ripe cherries, licorice and candy, mixed with mint-flavored deer hoof, fresh and lively, round and full-bodied.

Its taste is so unique that we can still find the malt flavor of typical Indian black tea. Taiwan and India? What's going on here? The Tmur18 hybrid tea we selected for the production of Sun Moon Lake is unique in its origin.

It is a hybrid product of wild Taiwan tea and Burmese tea tree (Asamu). The first kind of tea has the aroma of mint and the second kind of tea has the characteristics of malt and mellow black tea.

Growing on the hillside around the beautiful "Sun Moon Lake" in Nantou County, Central Island, about 900 meters above sea level, it can be produced all the year round, but the summer harvest is recognized as the best, most fragrant and most complex tea.

Although Sun Moon Lake is suitable for brewing in large quantities, the whole tea is rich in flavor-the lid bowl is a perfect tool to maximize its potential after multiple brewing.

Its elegant leaves are full of aromas of holly, malt and tobacco. Light menthol and rich fruit aromas, with aromas of plums and raisins, the tea is round, full and silky.

We associate this tea with desserts, such as a mixture of fruit pie, dates and nuts, or slightly spicy, slightly bitter chocolate. Tasting this kind of tea takes time to fully appreciate, a precious moment. Like a lake, nestled in the mountains of Formosa, it is extremely beautiful.

The suggestion of brewing Taicha No. 18

Pour the hot water into the tea set, preheat the tea set and then pour out the hot water.

Put 5 grams of Taiwan tea No. 18 black tea into the teapot or lid bowl, and then quickly pour 250ml of hot water at 95 degrees Celsius to make it jump. After soaking for 20 to 30 seconds, pour the first tea into another preheated container and enjoy.

The second bubble, also add 250 milliliters of hot water at 95 degrees Celsius, wait for 10 to 25 seconds, and pour the extract into the prepared container.

The third bubble, ditto.

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