Location: Meishan, Alishan, Chiayi County, Taiwan Altitude: 1100 m Harvest date: Spring 2019, April 9 Profile: Hong Yun is an exclusive Taiwanese tea cultivar that was developed by the Taiwanese "Tea Research and Extension Station" in 2008. It’s a hybrid of Keemun and Napalese assamica from Kyang. The 100 % oxidation level gives this black tea a full body and rich taste. The tea smells floral and fruity. Very significant is the strong citrus flavor, like tangerine.
Served at its best: Water: 90° - 95° Traditional way: 1 g of tea leaves per 30 ml - 1 min Up to 3 infusions with the same leaves Western way: 3,5 g per 300 ml - 3,5 min
Cold brew: 4 g per 300 ml on cold water - 6h infusion
Our beloved farmers Sheng and his wife Emily live together with their family in Meishan, a beautiful and biologically rich village in the famous Alishan mountain area. Sheng is the youngest of three generations in the family-owned farm. Together with his wife and father he produces Oolong, Jin Xuan, black tea and even white tea. Under the approving eye of the 90 year old grandfather they do not shy away from modern techniques whilst respecting family recipes once started by him. Their innovative approach already paid off, as they won several prizes for their tea. We admire this couple for their perseverance to produce natural tea, as one of the few in the region. Sheng even takes it one step further by trying to convince other farmers to follow his example.