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Notes on Black Tea Flavor: flavor characteristics of Black Tea Mother Tree in Riyue Lake, Taicha No. 15, Burmese Big Leaf Tea Tree

Published: 2026-06-07 Author: World Gafei

Last Updated: 2026/06/07, Hongyutai Tea No. 18 is a kind of tea tree. As stated on the Shanxi Tea Tree website, developed by the Taiwan Tea Research and Promotion Station in the late 1990s, it is a mixture of Burmese Ashami varieties and local Taiwan tea trees. On a shopping trip in the Riyuetan area (where Ruby18 was first developed)

Hongyutai Tea No. 18 is a tea tree that, as the Shanxi Tea Tree website says,"was developed by Taiwan Tea Research and Extension Station in the late 1990s and is a blend of Burmese Ashami varieties and native Taiwan tea trees." During a shopping trip to the Sun Moon Lake area (where Ruby 18 was first developed), Mountain Stream Teas discovered a farm where all three plants (Burmese Assami, Taiwanese Camellia and Ruby 18) were grown at the same time and offered the opportunity to try them together. And then they decided to offer the same tasting experience to everyone else! Description: "Creamy, intense classic black tea flavor." Description: Kung Fu Style:5g per 100ml| 95°C(205°F) |30, 45, 60, then add +15 seconds to taste (note: these are the instructions on the label, as the website has slightly different suggestions) Comments: The selection of dried leaves is mostly long and twisted dark charcoal brown leaves, with some pale yellow leaves. The leaves smell earthy, charcoal and date, cherry. After adding the preheated lid bowl, the leaves smell like berries and stone fruit mixed with fresh toast, yeast and roasted nuts. First brew (30 seconds): After 30 seconds, the wine presents a clear copper red color with a slight toasty smell. It tastes a bit earthy and peat, then merges into a sweet, long malt that coats the tongue. It reminds me of English breakfast. Second brew (40 seconds): The wine is dark copper brown and smells of toasted and steamed vegetables. The sip starts with a strong toasty taste, followed by earthy undergrowth, malt and dried fruit notes, and ends with dry cheeks and throat. The finish is rich in spices, lingering in the mouth. Brew 3 (60 seconds): Color similar to dip 2, smells earthy and spicy. It tastes toasted, musky, moist earth, bark, mushrooms and spices, with hints of vanilla and strawberry sweetness. At the end of the small mouth, there is a dry sensation in the back of the throat. Brew 4 (1 minute 15 seconds): This brown wine smells smoky and tastes earthy, woody and sweet. After cooling, it tastes sweeter, but it still has an astringent taste. Brew 5 (1 min 30 sec): Delicate texture with moist soil, fruit and bitterness.

During different steeping processes, the leaves unfold rapidly and vary in color from khaki to dark brown. Wet leaves smell of forest, dirt, moist dirt and stone fruit. Overall, I love this tea! It has a nice earthy sweetness that reminds me of Assam tea from India and has a taste of "classic" black tea. I mix tea with cherries to make the wine more fruity, and the acidity of the cherries reduces the astringency of the tea. I am looking forward to seeing how this tea contrasts with Taiwan camellia and the characteristics of Ruby 18. Next week I will post my review of Taiwan Camellia (3.5/5 rating). Type: Black Tea Origin: Taiwan, Yuchi, Nantou, Sun Moon Lake Have you ever drunk Myanmar Assam tea before?

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