Taiwan Black Wuyi is an exclusive tea from around Yuchi City in Nantou County. Its leaves are relatively long, thin and wiry in appearance. The infusion has a dark red color with a beautiful fruity aroma. Its flavor is quite complex and its Chinese cultivar heritage from Wuyi gives it a rather mineral profile. However, the typical attributes of Taiwanese black teas such as Yuchi Hong Yu or Yuchi Shan Cha cannot be denied, even if they are not as pronounced. Stony mineral notes are pleasantly balanced by sweet and fruity notes of honey and malt. Tea can offer a series of several delicious infusions. More
Taiwan Black Wuyi is an exclusive tea from around Yuchi City in Nantou County. Its leaves are relatively long, thin and wiry in appearance. The infusion has a dark red color with a beautiful fruity aroma. Its flavor is quite complex and its Chinese cultivar heritage from Wuyi gives it a rather mineral profile. However, the typical attributes of Taiwanese black teas such as Yuchi Hong Yu or Yuchi Shan Cha cannot be denied, even if they are not as pronounced. Stony mineral notes are pleasantly balanced by sweet and fruity notes of honey and malt. Tea can offer a series of several delicious infusions.
The tea plants from which this tea originates are descendants of the Chinese cultivar Wu Yi (referred to as Wu Yi Zhong 武夷種), which was brought to Taiwan more than 100 years ago from Wu Yi Shan, where it is used to produce oolong and black teas. With the Japanese rule over Taiwan, the tea landscape changed a lot, and many traditional cultivars that were brought from China disappeared or were replaced. It is known that the Japanese tried to develop a tea industry in Taiwan based on black tea mainly to compete with the British. The revival of Taiwan's tea industry in the last century meant that new cultivars were developed locally to replace some of the older varieties. So it is very rare to see a traditional cultivar like this for Taiwanese tea production. Although the cultivar originates from Wu Yi Shan, it has of course undergone natural changes since then, making it unique and different. However, one cannot help but notice some similarities with traditional rock teas from Wuyi, especially the strong mineral character.
BREWING NOTES
Traditional style (Gong Fu Cha) Preheat a 110 ml gaiwan or teapot. Use 5 g of tea and water at a temperature of 90-95 °C. Pour off the first infusion after 20-30 seconds, you can gradually increase the time of infusing others. Repeat the infusions until you like the tea. The longer the soaking time, the faster the leaves are exhausted and the lower the number of infusions. We recommend porcelain or glassware.
Western style (1 infusion) Use 1-2 g of tea per 250 ml of water and steep for 4-5 minutes at 90-95 °C. We recommend porcelain or glassware.
