Táichá 18 hào hóngyù báichá

Taicha 18 Hao Hongyu Bai Cha is an experimental Taiwanese white tea produced from the famous cultivar TTES No. 18 “Hongyu” (紅玉, “Red Jade”), originally created for red tea (black tea) production. Processing young shoots of this unique hybrid using white tea technology reveals a completely different facet of its genetic potential, allowing full appreciation of the menthol-camphor aromatic profile in its most delicate and refined expression.

1. Classification and Origin:

• Type: White tea (lightly oxidized, oxidation level less than 10%).
• Category: Experimental Taiwanese white tea from a red tea cultivar. Niche product of limited production.
• Cultivar: TTES No. 18 (臺茶18號, Táichá 18 Hào), commercial name — Hóngyù (紅玉, Hóngyù, “Red Jade”). Interspecific hybrid obtained by crossing Burmese variety Camellia sinensis var. assamica (mother tree) and Taiwanese wild species Camellia formosensis (Masamune and Suzuki) M. H. Su, Ce and Zou (father tree). Family Theaceae.
• Origin: Taiwan, Nántóu County (南投縣, Nántóu Xiàn), Yúchí Township (魚池鄉, Yúchí Xiāng), Sǔn Moon Lake area (日月潭, Rìyuè Tán, “Lake of Sun and Moon”).
• Geographic coordinates: ~23.85° N, 120.92° E.

2. History and Cultural Significance:

• History: Cultivar TTES No. 18 is the result of many years of breeding work by the Taiwan Tea Research and Extension Station (臺灣茶業改良場, Táiwān Cháyè Gǎiliáng Chǎng, TRES, often designated as TTRES), Yúchí branch (魚池分場). The history of this hybrid is connected with the program to revive the Taiwanese red tea industry. During the Japanese colonial period (1895–1945), large-leaf Assam varieties from India were brought to the Sun Moon Lake area, as local conditions proved ideal for growing red tea. Taiwanese red tea was highly valued at London tea auctions and was even supplied as imperial tribute (御用貢品, yùyòng gòngpǐn) to the Japanese court. After World War II and the transition of the Taiwanese tea industry to the domestic market in the 1970s, with the dominance of semi-oxidized oolongs, red tea lost its position. The breeding program was conducted for more than fifty years: the most aromatic mother tree of Burmese Assam type and wild Taiwanese tea bush as father were selected for crossing. TTES No. 18 was officially presented in 1999. In the same year, the devastating 921 earthquake (集集大地震, Jíjí dà dìzhèn, September 21, 1999, magnitude 7.3) became a catalyst for the program to restore the tea industry of the Yuchi region, and Hongyu became a symbol of this revival, quickly gaining recognition as the flagship Taiwanese red tea. Subsequently, in 2009, another red tea cultivar was developed — TTES No. 21 (臺茶21號, commercial name “Hongyun”, 紅韻), continuing the revival line. The idea of processing TTES No. 18 raw material using white tea technology is an initiative of small farms in the last decade, striving to reveal the maximum range of possibilities of the cultivar. Hongyu white tea remains a niche product released in extremely limited batches.
• Name: “Taicha 18 Hao” (臺茶18號) — “Taiwan Tea Number 18”, cultivar registration number. “Hongyu” (紅玉) — “Red Jade”, commercial name reflecting the deep red color of the liquor in the red tea version and the precious character of the tea. “Bai Cha” (白茶) — “white tea”, indication of processing technology.
• Cultural significance: This tea symbolizes the innovative spirit of Taiwanese tea cultivation — readiness to rethink established boundaries and experiment with processing technologies. The appearance of white tea from a red tea cultivar demonstrates one of the key principles of the Taiwanese approach: the genetic potential of a plant can manifest completely differently depending on the chosen technology.

3. Botanical Description and Raw Material:

• Cultivar: TTES No. 18 — interspecific hybrid combining traits of both parent species. From C. sinensis var. assamica inherited large, fleshy leaves with high polyphenol content and pronounced vegetative vigor. From Camellia formosensis (台灣山茶, Táiwān Shānchá) — wild Taiwanese tea tree, confirmed as an independent species according to 2009 DNA analysis data (Su, Ce, Zou) — inherited increased content of aromatic compounds, genetic resistance to pests and characteristic menthol-camphor aroma. C. formosensis — endemic to Taiwan, growing in the mid-mountain zone (800–1800 m) of the central, southern and eastern parts of the island. Differs from C. sinensis var. assamica by glabrous terminal buds and midrib protruding on both sides of the leaf. TTES No. 18 bush — vigorous, large-leaf, with good adaptation to central Taiwan conditions.
• Raw material: For Hongyu white tea production, young spring shoots are picked — flush (bud and two upper leaves). Buds are covered with delicate silvery down (trichomes), though less dense than Fujian white tea cultivars. Picking is done by hand, in morning hours, to minimize loss of essential oils.
• Harvest season: Predominantly spring (March–April). Spring harvest ensures maximum concentration of aromatic substances and most pronounced menthol character.

4. Terroir and Cultivation Features:

• Region: Yúchí Township (魚池鄉), Nantou County, central Taiwan. Sun Moon Lake area — historical cradle of Taiwanese red tea.
• Altitude: 350–750 m a.s.l. Main plantations — on gentle hills around the lake.
• Soils: Fertile red soils of volcanic origin with acidic reaction, providing excellent drainage and rich mineral profile.
• Climate: Humid subtropical. Average annual temperature ~22°C, abundant precipitation (~2000 mm/year), high relative humidity (annual average >80%). Frequent morning and evening fogs create conditions of diffused lighting, slowing leaf maturation and promoting accumulation of aromatic substances. Temperature amplitudes between day and night are 8–12°C, which additionally stimulates synthesis of amino acids and essential oils. Mild winters ensure prolonged growing season.
• Features: Thanks to the hybrid’s genetic resistance to main tea bush pests, inherited from wild Camellia formosensis, many farmers practice organic or ecological farming, refusing synthetic pesticides and applying natural fertilizers (compost, green manures).

5. Production Technology:

Technology aimed at maximum preservation of natural taste and aroma of raw material with minimal intervention:

• Picking (採摘, cǎizhāi): Hand picking of young flushes in morning hours. Raw material is immediately delivered for processing to prevent uncontrolled oxidation.
• Withering (萎凋, wěidiāo): Key and longest stage determining the character of finished tea. Picked leaves are spread in thin layer on bamboo trays and left to wither under diffused sunlight or in well-ventilated room for 48–72 hours. Leaf moisture gradually decreases to ~60%. Process is controlled by master according to changes in color, texture and aroma of leaf. During this stage, gradual moisture evaporation, partial chlorophyll destruction and initial polyphenol transformation occur, forming the basis of aromatic profile. Precise withering regime (ratio of solar and indoor stages, temperature, humidity) varies from farmer to farmer and is the main secret of mastery.
• Light rolling (揉捻, róuniǎn, optional): In some cases, very light hand rolling is applied for slight damage to cell walls, which initiates controlled oxidation and promotes formation of additional aromatic notes.
• Oxidation (氧化, yǎnghuà): Leaves are left for slow natural oxidation at room temperature for several hours. Process is stopped when oxidation degree reaches no more than 10%, determined by slight color change of leaf and appearance of characteristic aromatic tones.
• Drying (乾燥, gānzào): Final drying at low temperatures (~40°C), often using infrared lamps, to fix achieved state and reduce moisture to level necessary for storage (≤5%).
• Feature: Absence of high-temperature fixation (杀青, shāqīng) — fundamental difference from oolongs and green teas from the same cultivar.

6. Organoleptic Characteristics:

• Dry leaf appearance: Large, slightly twisted leaves of dark green or brownish color with noticeable veins and inclusions of silvery downy buds. Visually noticeably different from compact Fujian white teas.
• Dry leaf aroma: Bright and memorable. Dominated by notes of fresh mint, menthol and camphor — calling card of cultivar TTES No. 18. Complemented by shades of tropical fruits (melon, mango, lychee) and light caramel sweetness.
• Liquor aroma: Retains menthol and fruity notes of dry leaf, but in softer, enveloping presentation. When cooling, floral and honey nuances appear.
• Taste: Complex, multifaceted, revealing gradually. Begins with light sweetness reminiscent of brown sugar or honey, transitions to juicy fruity tones (melon, forest berries) and finishes with long, refreshing, slightly “cooling” aftertaste with camphor-menthol nuances. Astringency is practically absent even with prolonged steeping. Texture — smooth, oily.
• Liquor color: From pale yellow to light amber, clear, with light golden tint.
• Spent leaves (葉底, yèdǐ): Large, elastic leaves of olive-green or brownish color, well preserving integrity. Menthol aroma is felt in spent leaves too.
• Intensity of menthol notes varies depending on harvest season: spring batches have most pronounced “coolness”.

7. Chemical Composition:

• Polyphenols: Rich in catechins, especially EGCG (epigallocatechin gallate), possessing pronounced antioxidant activity. Total polyphenol content — about 20–25% of dry mass, higher than typical Fujian white teas (assamica gene influence). Increased flavanone content is assumed compared to classic Chinese white teas.
• Amino acids: Contains L-theanine, providing relaxing effect and mild sweetness. Amino acid to polyphenol ratio — moderate, giving taste balance of sweetness and structure.
• Alkaloids: Moderate caffeine content (~2.5–3.5%), theobromine and theophylline in trace amounts. Tonic effect is mild but more noticeable than pure white teas from small-leaf cultivars.
• Essential oils: Key feature — presence of monoterpene compounds, primarily menthol and camphor, inherited from Camellia formosensis. They are responsible for characteristic cooling aroma and refreshing aftertaste, having no analogues among white teas. In red tea version of TTES No. 18, among pronounced aromatic notes, cinnamic aldehyde (cinnamon note), linalool and geraniol (floral tones) are also noted. In white tea version, thanks to absence of high-temperature processing, volatile compounds are preserved in fuller volume, ensuring rich and multilayered aroma.
• Vitamins: Vitamin C, B-group vitamins.
• Minerals: Potassium, magnesium, manganese.

8. Health Properties:

• Antioxidant action: High polyphenol content (catechins, including EGCG) provides pronounced neutralization of free radicals and slowing of oxidative processes in cells.
• Cardiovascular system support: White tea studies indicate catechins’ ability to reduce “bad” cholesterol (LDL) levels and improve vascular wall elasticity.
• Antibacterial action: White tea polyphenol complex shows antibacterial activity, including against bacteria causing caries (Streptococcus mutans).
• Respiratory system support: Combination of EGCG and menthol compounds may have beneficial effect on respiratory tract mucous membranes, showing anti-inflammatory and mild bronchodilating properties.
• Neuroprotective potential: Preliminary studies indicate possible nerve cell protection through complex action of L-theanine and polyphenols.
• Mild tonic effect: Invigorates without overexcitation, providing state of calm concentration.
• Refreshing action: Menthol component provides pleasant refreshing sensation, especially when consuming cooled liquor in hot weather.

9. Brewing:

• Water temperature: 80–90°C. Too hot water can destroy delicate aromatic compounds and introduce unwanted astringency.
• Tea amount: 3–5 g per 150–200 ml water.
• Teaware: Porcelain gàiwǎn (蓋碗, gàiwǎn) or glass teapot. Transparent teaware allows observing unfolding of large leaves and evaluating liquor color. Brewing in porcelain teapot is acceptable.
• Water: Soft, filtered, with low mineral content.
• Process:
  1. Warm teaware with hot water.
  2. Add tea, let leaves warm for 10–15 seconds.
  3. Pour water at 80–90°C temperature.
  4. First infusion — 60–90 seconds when brewing in gaiwan; 2–3 minutes when steeping in teapot.
  5. Pour into cups.
  6. Subsequent brewings: tea withstands 4–5 infusions with gradual increase of steeping time by 20–30 seconds. Menthol notes are brightest in first two infusions, then give way to fruity-honey tones.
• Tip: Let finished liquor “breathe” in cup before consumption — with slight cooling, menthol aroma may intensify.

10. Storage:

• Store in airtight, opaque packaging (foil bag with zip closure, tin can) in dry, cool place, away from strongly scented products and sunlight.
• Avoid temperature fluctuations and condensation formation inside packaging — increased humidity can lead to mold development.
• With proper storage, tea retains optimal qualities for up to 24 months. Long-term aging potential is limited — menthol aroma weakens over time, so consumption within first year is recommended.
• For prolonging freshness, storage in refrigerator (0–5°C) in airtight packaging is acceptable.

11. Price and Counterfeits:

• Price category: Premium. Retail price — from 45 to 60 USD per 100 g and higher. Limited batches from individual farmers may cost significantly more.
• Cost factors: Limited production (niche product of small farms), hand picking, high-cost cultivar, experimental character.
• How to avoid counterfeits:
  • Purchase from verified specialized suppliers of Taiwanese teas with indication of specific farmer or farm.
  • Require origin information: indication of Sun Moon Lake region, Nantou County, Yuchi Township.
  • Check characteristic menthol-camphor aroma — main authenticity marker of cultivar TTES No. 18. Synthetic menthol gives sharp, one-dimensional smell, easily distinguishable from natural.
  • Evaluate appearance: large, whole leaves of dark green or brownish color with silvery buds.
  • Beware of substitution with cheaper Chinese white tea (e.g., Bai Mu Dan) flavored with synthetic menthol.

12. Interesting Facts:

• Cultivar TTES No. 18 was created to compete with Indian Darjeelings and Ceylon teas on the world red tea market, but its unique menthol-camphor profile proved so distinctive that it brought Taiwanese red tea into a separate niche, and then inspired creation of white tea.
• Taiwanese wild tea tree Camellia formosensis, one of parents of TTES No. 18, was confirmed as independent species only in 2009 according to DNA analysis data. Before this it was considered a variety or form of C. sinensis. Indigenous peoples of Taiwan used it for tea preparation at least since 1697 (Kangxi era, 康熙).
• This is one of few successful examples of white tea production from hybrid with predominance of assamica genes — category traditionally dominated by small-leaf Fujian cultivars.
• Menthol “coolness” of tea intensifies if liquor is allowed to cool slightly before consumption — essential oils unfold at lower temperatures.
• Some Taiwanese farmers experiment with cold brewing (冷泡, lěng pào) of Hongyu Bai Cha — result differs with especially clean and refreshing menthol profile, ideal for hot Taiwanese summer.
• Red tea from cultivar TTES No. 18 is distinguished by characteristic notes of cinnamon and mint; in tasting descriptions it is often characterized as tea with “top notes of caramel, longan and mint, middle notes of ginger and cumin and woody aftertaste”. In white tea version this spectrum shifts toward delicacy and freshness.
• Yuchi Township, where main TTES No. 18 plantations are located, is the only district of Taiwan officially specializing in red tea. Local farmers’ association (魚池鄉農會) ensures quality control: all tea with “Sun Moon Lake” marking undergoes testing for pesticide residues (305 items).

13. Comparison with Other White Teas:

• Hóngyù Hóng Chá (紅玉紅茶, Hóngyù Hóngchá): Red tea from same cultivar TTES No. 18, main product — “calling card” of Sun Moon Lake. Fully oxidized (90–100%). Taste — dense, rich, with pronounced notes of cinnamon, dried fruits and menthol. In white tea version, menthol-fruity profile is more delicate, sweetness — more floral and honey-like, and liquor body — significantly lighter.
• Bái Háo Yín Zhèn from Fúdǐng (福鼎白毫銀針): White tea standard from small-leaf cultivar. Fresh, clean taste with notes of bamboo and hay. Lacks menthol profile characteristic of Hongyu. Texture more slender and mineral, while Hongyu — oily and fruity.
• Yuè Guāng Bái (月光白, Yuèguāng Bái): Yunnan white tea from large-leaf Assam cultivars. Also distinguished by large leaves and full-bodied taste, but instead of menthol notes, honey-fruity and slightly smoky shades dominate.
• Taicha 23 Háo Qí Yùn Bái Chá (臺茶23號祁韻白茶): Taiwanese white tea from small-leaf cultivar TTES No. 23, developed from Chinese Qimen (Keemun) seeds. More floral and delicate, with notes of jasmine and magnolia instead of menthol. Body — lighter, structure — more elegant, without camphor character of Hongyu. If Hongyu is “tropical garden after rain”, then Qi Yun is “spring morning in mountain flower garden”.
• Darjeeling White Tea: Indian white tea from first spring flush. Distinguished by muscatel and floral notes characteristic of Darjeeling terroir. Unlike Hongyu, lacks menthol component; structure more dry, with noticeable astringency.

14. Contraindications:

• Individual intolerance: Allergic reactions possible, especially in people sensitive to menthol or camphor.
• Caffeine: Moderate caffeine content; people with increased sensitivity are recommended to limit consumption, especially in afternoon.
• GI tract impact: Essential oils (menthol, camphor) may have irritating effect on gastric mucosa in people with gastroesophageal reflux disease (GERD) or increased acidity.
• Drug interactions: Like other teas, may affect metabolism of certain medications. When taking anticoagulants and other prescription drugs, medical consultation is recommended.

In Conclusion:

Taicha 18 Hao Hongyu Bai Cha is a discovery tea, demonstrating how innovative processing approach can completely transform the character of a familiar cultivar. The combination of Assam and wild Taiwanese tea genetics, unique terroir of Sun Moon Lake and delicate white tea technology creates a beverage with no direct analogues in the tea world. Bright menthol-fruity aroma, sweet taste without astringency and long refreshing aftertaste make it a desired object for sophisticated connoisseurs seeking beyond familiar categories. This tea is a vivid example of Taiwanese tea philosophy, where tradition and experiment coexist in productive dialogue, and the only criterion is the quality of the beverage in the cup.