Taiwan Hongyutai Tea No. 18 Black Tea brewing parameters sharing Riyue Lake Black Tea Flavor and Taste Notes

Caption: mint, spices, red fruit and strong tea. Description: Kungfu Tea brewing mode: 5G per 100ml | 95 °C (205 °F) | 30, 45, 60, then add + 15 seconds tasting (Note: these are the instructions on the label, because the website has slightly different suggestions) comment: the results of this three-part series, because mountain brook tea's ruby 18 origin tasting setting. It includes Myanmar Assam (mother / flower), Taiwan tea tree (father / pollen) and ruby black tea (hybrid). The teas come from a farm in the Sun-Moon region, where Ruby 18 was first developed, and all three teas are grown side by side. The Mountain Creek Teahouse experienced tasting tea together, and then decided to provide the same tea to others! These comparison sets are very useful, so I know I have to share it with you! The dried leaves of Hongyutai Tea No. 18 are dark black and silky. Although similar to Burmese Ashami and Taiwan Camellia, it is visually more like Taiwan Camellia, thinner and smaller. The leaves give off aromas of baking, charcoal, wood and medicine, with aromas of cherries and grapes. Preheated cover bowl: when the dried leaves are added to a heated container, the leaves have a sweet fruity, roasted, nutty, earthy and cherry flavor.

Soak (30 seconds): the wine quickly turns red and amber, with aromas of baking, charcoal and fruit. This wine has the smell of charcoal, damp soil and minerals, and the back of the throat is dry. Drip (40 seconds): the color and smell of the wine is similar to that of drip 1. On the palate, cherries, damp soil, licorice and baked goods are more complex. There is an astringent taste in the teeth and the back of the throat is getting dry. Soak (60 seconds): after a minute, the wine turns darker copper brown and has less red background. The smell is still roasted and charcoal. Tannins stand out in the wine, with aromas of fruit and damp soil. Impregnation 4 (1 minute 15 seconds): although the taste of baking is still there, it is more mellow, with charcoal and mineral flavours. The damp leaves are red chocolate, with a sweet, earthy metallic smell. The leaves look more like Taiwan camellias with milk chocolate. During the tea tasting, I paired the tea with the Black Forest Chocolate Cake. The taste of cherry and chocolate highlights the taste of ruby 18. The cream of the cake also reduces some of the dryness of the tea. I have to say that the original set is a good learning experience, and it's really interesting to taste "mother" and "father" tea and then taste the mixed tea. If you have the chance, I highly recommend that you try this set or similar one! I did learn a lot. In general, it is not surprising that Ruby 18 is similar to Burmese Asan and Taiwan camellias. Ruby 18 is thinner and harder, like camellias, and they all have a stronger astringent taste. Asamjah in Myanmar has a sweet fruity aroma in the first few infuses. To me, Ruby 18 is more like camellia. Although I generally don't like more astringent tea, it was really a good learning experience (rating 3gam5). Origin: the questions posted in Taiwan, Yuchi, Nantou and Riyue Lake are: what kind of tea do you want to try-Burmese Assam tea (mother tea / scented tea), camellia (father tea / pollen tea), or ruby (hybrid tea)?