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What is the taste of Taiwan tea No. 18 Hongyu black tea introduces the correct way of brewing water temperature and time

Published: 2025-12-23 Author: World Gafei

Last Updated: 2025/12/23, In the early days of black tea cultivation in Taiwan, the main varieties were Chinese varieties of lobular strains. It was not until 1917 that the Japanese began to introduce Assam varieties from India. After a series of studies, it is found that the environment and climate of Sun Moon Lake in Yuchi Village are very similar to those of Assam Tea Garden in India. As a result, Assam varieties were first planted in the region. The quality of black tea makes it have excellent cup shape characteristics.

In the early days of black tea cultivation in Taiwan, the main varieties were Chinese varieties of lobular strains. It was not until 1917 that the Japanese began to introduce Assam varieties from India. After a series of studies, it is found that the environment and climate of Sun Moon Lake in Yuchi Village are very similar to those of Assam Tea Garden in India. As a result, Assam varieties were first planted in the region. The quality of black tea makes it have excellent cup-shaped characteristics, which has attracted wide attention at the tea auction in London. In Japan, it used to be a gift to the royal family and distinguished guests. Therefore, the Sun Moon Lake area is considered to be the cradle of Taiwan's black tea.

In Riyuetan area, Taiwan Tea Research Institute has developed Formosa black tea after more than 50 years of variety research. This is a unique variety, bred by a cross between the existing Taiwan native variety and the Assam variety from Myanmar. This may be why some people who have tasted this tea say its taste is reminiscent of Assam tea. It is named Taiwan Variety 18. Among several kinds of black tea in Taiwan, Formosa black tea is of the best quality. Because of its highly cherished characteristics, it has attracted much attention in both local and international markets. With its outstanding cup nature, it has once again promoted the revival of Taiwan's black tea production after it was abandoned for a long time after World War II.

At present, this kind of tea is grown in only about 10 hectares of tea garden in Yuchi village. As supply fails to meet domestic demand, it is often difficult to ensure inventory.

The elevation of the tea garden is relatively low, and the temperature is about 23 degrees Celsius. Picking takes place from spring to summer. When picked by hand, each branch consists of a bud and two to three leaves.

Taste

Mellow, silky, without a hint of astringency.

Aroma and taste

Mint aromas with hints of cinnamon and maltose. It also reminds us of brandy, while some people think it is like dessert tea because it gives people a complex flavor of chocolate and vanilla.

Tea

The twisted dried leaves have a silky appearance. The size of the leaf can be up to 5 cm. When you touch the brewed leaf, it is very soft and elastic. The color is the same, brown, no black spots, indicating that it is a good tea made from fine processing.

The color of the tea

Bright red is made up of thick yellow

water

When you use tap water, it is necessary to use a filter made up of activated carbon filters. Otherwise, you won't be able to taste the real tea. If you use commercial mineral water, it is important to choose natural mineral water. Do not use distilled water or reverse osmosis to treat water. The water is lack of minerals, so the taste of the tea is too soft and a little plain. Soft water is better than hard water. The tea brewed with hard water feels bitter, while the tea brewed with soft water tastes sweet. The softness of water is written as TDS: total dissolved solid on the mineral water bottle. You need to choose water whose TDS is lower than 200mg/l.

Brewing temperature

Use boiling water. In order to volatilize chlorine and other pollutants in water, it is very important to boil water. Don't boil for more than a few minutes. If the boiling time is too long, the minerals will be concentrated and the nature of the water will be changed into hard water.

Brewing time

The teapot suitable for black tea is the red mud teapot. Bone porcelain also has a very good effect. But the effect of red clay is far better than that of bone porcelain. Be sure to rinse the teapot with boiling water for about 10-20 seconds to make it hot. The brewing time is about 30 seconds. When brewing the second time, please control the brewing time within a few seconds.

Tea quantity

The volume of water / 5 = the weight of tea.

Cooling tea

After brewing, be sure to pour out the last drop of water. In addition, please open the lid while waiting for the next brewing. This is important to maintain the taste of subsequent brewing and to prevent the tea from being overcooked.