Táichá 18 hào hóngyù · new.thetea.app

Hong Yu — “Red Jade” — is a unique Taiwanese red tea (black tea) with no analogues in the world. Created through crossbreeding Burmese large-leaf tea and Taiwanese wild mountain tea, this cultivar has given the world a red tea with an incomparable aromatic signature: natural notes of cinnamon and fresh mint that are found in no other tea on the planet. Hong Yu is the pride of Taiwanese breeding, the culmination of half a century of scientific efforts, and the main symbol of red tea from Sun Moon Lake.

1. Classification and Origin:

Type: Red tea (black tea) (紅茶, hóngchá), fully fermented (oxidized). According to European classification — black tea.
Category: Taiwanese red teas. It is the flagship product of the Rìyuètán (日月潭, Rìyuètán — “Sun Moon Lake”) region. Also known on the international market as Sun Moon Lake Black Tea and Formosa Assam.
Origin: Táiwān (台灣, Táiwān), Nántóu County (南投縣, Nántóu Xiàn), Yúchí Township (魚池鄉, Yúchí Xiāng), Sǔn Moon Lake area (日月潭). Also grown in Hualien (花蓮縣, Huālián Xiàn), Taitung (台東縣, Táidōng Xiàn), and Pingtung (屏東縣, Píngdōng Xiàn) counties, however tea from the Yuchi region is considered most valuable.
Geographic coordinates: Approximately 23°51′ N, 120°54′ E (Sun Moon Lake).

2. History and Cultural Significance:

History:

The history of red tea in Taiwan is inextricably linked with the Japanese colonial period (1895–1945). In the early 20th century, Japanese colonial authorities, seeking to create an alternative to Indian and Ceylon tea, began systematic introduction of large-leaf Assam varieties (Camellia sinensis var. assamica) from India to Taiwan. The Sun Moon Lake area, with its subtropical climate, fertile soils, and elevation of about 750 m, was identified as the optimal zone.

In 1925, the Japanese established the Tea Improvement Research Station (茶業改良場魚池分場, Cháyè Gǎiliáng Chǎng Yúchí Fēnchǎng), which later became the Yúchí Branch of the Taiwan Tea and Beverage Crop Improvement Station (茶及飲料作物改良場, Chá jí Yǐnliào Zuòwù Gǎiliáng Chǎng, TBRS). This station became the cradle of Taiwanese red tea breeding.

Already during the Japanese era, crossbreeding began between Indian Assam varieties and local Taiwanese wild mountain tea (Camellia formosensis). However, a full breeding program required decades. The mother plant was Burmese large-leaf variety B-729 (緬甸大葉種), and the father was Taiwanese wild mountain tea B-607 (台灣野生山茶). The result of crossbreeding was a hybrid that combined the productivity and large-leaf characteristics of Assam ancestors with the unique aromatic properties and resistance of Taiwanese wild tea.

In 1999 (88th year of the Republic), the hybrid was officially registered and received the name Tai Cha No. 18 (台茶18號, Tái Chá Shíbā Hào), as well as the poetic name Hong Yu (紅玉, Hóng Yù — “Red Jade”). From conception to official registration took more than 50 years — a record breeding period.

From the early 2000s, Hong Yu rapidly conquered the domestic Taiwanese market, and then gained international recognition. Its unique aromatic profile (cinnamon + mint) created a sensation in the tea world. By the 2010s, Hong Yu had become one of the most recognizable Taiwanese teas at international exhibitions, especially in Japan, Europe, and the USA.

Name:
- Hong Yu (紅玉) — “Red Jade”. The name symbolizes two qualities: “red” (紅) — the color of the liquor, and “jade” (玉) — preciousness and purity.
- Tai Cha No. 18 (台茶18號) — official breeding number assigned by the Taiwan Tea Improvement Station. The number means this is the 18th cultivar officially registered by the institute.
- Formosa Assam — historical export name, indicating the “Beautiful Island” (Formosa — Portuguese name for Taiwan) and Assam origin of the material. The name is used less frequently now, since Hong Yu is not a pure Assam variety, but a hybrid.
Cultural significance:

Hong Yu is a symbolic tea: a symbol of scientific foresight (half a century from conception to result), a symbol of Taiwanese identity (fusion of imported Indian genetic material with indigenous Taiwanese), and a symbol of the Riyuetan region, whose economy and tourist appeal are largely determined by this very tea. Sun Moon Lake is Taiwan’s largest natural body of water and one of the island’s main tourist attractions; Hong Yu tea plantations on its shores have become part of the cultural landscape.

3. Botanical Description and Raw Material:

Variety / Cultivar: Tai Cha No. 18 (台茶18號) — hybrid of Burmese large-leaf tea (B-729, Camellia sinensis var. assamica) and Taiwanese wild mountain tea (B-607, Camellia formosensis). Botanical characteristics (according to TBRS data):
- Habit: Upright tree (直立型喬木, zhílì xíng qiáomù), large-leaf type.
- Leaves: Elliptical, large, mature leaves dark green with characteristic purple tinge.
- Buds: Pale yellow-green, sparse pubescence (茸毛稀), white down practically absent — this distinguishes Hong Yu from many large-leaf red teas.
- Maturation type: Early-maturing (早生種, zǎo shēng zhǒng).
- Resistance: Medium-high to diseases and pests; high drought resistance (抗旱性強) — heritage from the Taiwanese wild tea father.
- Adaptation: Best performs in the Yuchi zone (600–800 m), but adapted to lower elevations as well.
Other cultivars for Sun Moon Lake red tea:
- Tai Cha No. 8 (台茶8號): Developed based on Assam variety from Jaipur (India). Gives a more classic “Assam” profile with malty and spicy notes, without pronounced minty-cinnamon aroma.
- Tai Cha No. 21 (台茶21號, “Hong Yun”, 紅韻): Later hybrid (2008), possessing notes of citrus blossom and rose.
- Taiwanese wild mountain tea (台灣山茶, Táiwān Shānchá): Rarely used in pure form; gives interesting but unpredictable profile.
Harvest: Year-round in subtropical Yuchi conditions, but best material is summer harvest (夏茶), which is unusual: for most teas summer is the season of lowest quality, but large-leaf Assam varieties accumulate maximum aromatic substances precisely during hot months.
Harvest standard: One bud and two-three top leaves (一芽二、三葉). Hand-picking for premium categories.

4. Terroir and Cultivation:

Sǔn Moon Lake (日月潭): Taiwan’s largest natural lake, located in the central mountainous part of the island at 748 m above sea level. The name reflects the lake’s shape: the northern part resembles the sun (日), the southern part — a crescent moon (月). The lake’s water mass creates a unique microclimate, moderating daily and seasonal temperature fluctuations and ensuring stable humidity.
Growing elevation: Main Hong Yu plantations are located at 600–800 m above sea level. This is lower than high-mountain oolongs (1000+ m), but higher than most lowland red teas worldwide.
Soils: Red soils (紅壤), well-drained, rich in organic matter and minerals. Volcanic origin of soils provides unique mineral profile.
Climate: Subtropical monsoon with mountain elements. Average annual temperature 20–22°C. Precipitation abundant — more than 2500 mm per year — significantly above Taiwan’s average. High humidity, frequent fogs and morning dew. These conditions are ideal for large-leaf Assam varieties, which require warmth and moisture.
Terroir features: The combination of moderate elevation, humidity, and warmth creates conditions for intensive accumulation of aromatic substances in leaves. It is precisely Yuchi’s terroir that is considered the decisive factor in forming Hong Yu’s signature minty-cinnamon aroma — in other regions the same cultivar produces less pronounced aromatic profile.

5. Production Technology:

Hong Yu production follows classic red tea technology with prolonged withering, characteristic of Taiwanese tradition.

Picking (採摘, cǎi zhāi): Hand-picking for premium categories; mechanized for mass production.
Withering (萎凋, wěi diāo): One of the longest stages — 18–24 hours and more. Begins with sǔn withering (日光萎凋) and continues indoors (室內萎凋). Prolonged withering triggers biochemical processes forming aromatic precursors responsible for the cinnamon-mint profile. Moisture loss — up to 60–70%.
Rolling (揉捻, róu niǎn): By hand or on rollers. Hong Yu’s large-leaf material produces characteristic longitudinal strips (條狀, tiáo zhuàng) — unlike the semi-spherical rolling of oolongs and Alishan Hong Cha. Rolling destroys cellular structure, releasing enzymes and cell sap.
Fermentation / Oxidation (發酵, fā jiào): Full oxidation at temperature 22–28°C and humidity 90–95%. Duration — 3–5 hours. It is at this stage that final formation of cinnamon-mint aroma occurs: oxidation of specific terpenoids inherited from Taiwanese wild tea gives unique menthol and cinnamon notes.
Drying (烘乾, hōng gān): Two-stage: high-temperature to stop fermentation and low-temperature for final drying and aroma fixation. Final moisture content — no more than 5%.
Sorting (分級, fēnjí): By size, quality, and appearance.

6. Organoleptic Characteristics:

Dry leaf appearance: Medium-length strips, tightly rolled, slightly curved. Color — dark brown to black with characteristic purple tinge (墨黑泛紫光, mò hēi fàn zǐ guāng) — Hong Yu’s calling card. Minimal pubescence (unlike Dian Hong or Ying Hong No. 9). Even, uniform leaf.
Dry leaf aroma: Bright, complex, instantly recognizable. Leading notes: natural cinnamon (肉桂香, ròuguì xiāng) and fresh mint/menthol (薄荷香, bòhé xiāng). These notes are not the result of flavoring — they are genetically embedded in the cultivar and enhanced by Yuchi’s terroir. Additional nuances: honey, caramel, dried fruits, light woody tones.
Liquor aroma: Intense, multi-layered. Foreground — cinnamon and mint, creating a sensation of “warm freshness” — a paradoxical combination not found in any other tea. Background — fruity notes (plum, apricot), honey, caramel. Background nuances — woody, vanilla.
Taste: Full, rich, with pronounced astringency (收斂性, shōuliǎn xìng), which quickly softens and transitions to long returning sweetness (回甘). Dense body, texture — dense silk. Unlike mild Alishan Hong Cha, Hong Yu possesses noticeable “backbone” — structure and strength inherited from Assam ancestors. Cinnamon and mint notes are present in taste as well, complemented by malt, dark chocolate, and sweet pepper.
Liquor color: Golden-red, bright and clear (金紅鮮明, jīn hóng xiānmíng). Transparent, with pronounced luster.
Spent leaves (wet leaves): Large, whole leaves of reddish-brown color with purple tinge. Elastic, resilient, evenly fermented. Leaves significantly larger than small-leaf red teas.

7. Chemical Composition:

Hong Yu’s hybrid nature determines its unique biochemical profile, combining characteristics of Assam and Taiwanese mountain teas.

Polyphenols (茶多酚): High content in fresh leaf (heritage from large-leaf Assam parent). In finished tea, catechins are oxidized to theaflavins and thearubigins, forming color, astringency, and taste structure. Polyphenol content ensures pronounced “strength” (收斂性).
Amino acids (氨基酸): Moderate content. Polyphenol/amino acid balance shifted toward polyphenols (unlike high-mountain Alishan Hong Cha), explaining the stronger and more structural taste character.
Alkaloids: Caffeine content — moderately high (characteristic of large-leaf varieties). Theobromine and theophylline — in standard amounts for red tea.
Essential oils and aromatic compounds: Hong Yu’s main uniqueness. Cinnamon aroma is due to high content of cinnamic aldehyde (cinnamaldehyde) and related compounds; mint aroma — content of menthol and menthone. These substances are inherited primarily from Taiwanese wild mountain tea (B-607) and are a genetically unique trait not found in other Camellia sinensis cultivars. Also present are linalool, geraniol, nerolidol.
Vitamins: C (significantly reduced after full fermentation), B group, E, K.
Minerals: Potassium, calcium, magnesium, manganese, iron, fluorine.
Soluble sugars: Moderate content; provide basis for natural sweetness complementing astringent structure.

8. Health Properties:

Tonic effect: Moderately high caffeine content provides pronounced invigoration and improved concentration.
Antioxidant protection: High content of theaflavins and thearubigins — powerful antioxidants contributing to cellular protection from oxidative damage.
Warming action: Full fermentation and “warm” nature (性溫) make Hong Yu an ideal winter beverage, promoting improved circulation and thermoregulation.
Digestive support: Stimulates secretion of digestive enzymes, promotes fat breakdown. Red teas are traditionally recommended after heavy meals.
Antibacterial and anti-inflammatory action: Polyphenols possess ability to suppress pathogenic bacteria growth and reduce inflammatory processes.
Cardiovascular support: May contribute to lowering LDL cholesterol levels and improving vascular elasticity.
Bone tissue strengthening: Red tea polyphenolic compounds may suppress osteoclast activity (cells that destroy bone tissue), beneficial for osteoporosis prevention.

9. Brewing:

Water temperature: 90–95°C.
Tea amount: 5 g per 150 ml water (gongfu method); 3–4 g per 200–250 ml (European method).
Teaware: Porcelain gàiwǎn (蓋碗) — optimal choice for full revelation of cinnamon-mint aroma. Porcelain teapot — good alternative. Yixing teapot suitable, but neutral clay preferable to avoid muffling unique aromatic notes.
Process (gongfu method):
1. Warm gaiwan and fairness cup with boiling water.
2. Add 5 g tea, inhale aroma — characteristic cinnamon and mint notes should be perceptible already in dry leaf.
3. Pour 90–95°C water, immediately drain (rinse, 洗茶) — awakening the leaf.
4. First infusion: 10–15 seconds. Already on first infusion the minty-cinnamon aroma unfolds.
5. Second–fourth infusions: 10–20 seconds.
6. Fifth–seventh infusions: 20–40 seconds, increasing as strength weakens.
7. Hong Yu withstands 5–7 infusions with gongfu method.
Cold brewing: Excellent choice. 5 g per 500 ml water, 6–8 hours in refrigerator. Mint component intensifies with cold brewing, creating refreshing summer beverage.
With milk: Hong Yu is one of the best Taiwanese teas for milk tea preparation. Strong structure, dense body, and cinnamon-mint aroma are not lost against milk background. More concentrated brewing recommended (7–8 g per 150 ml, 30–40 seconds).

10. Storage:

Conditions: Dry, cool, dark place. Airtight container.
Temperature: Room temperature (15–25°C). Does not require refrigeration.
Storage period: 2–3 years under proper conditions. Optimal consumption — within first 18 months.
Tea enemies: Moisture, light, oxygen, high temperature, foreign odors.

11. Market and Price Range:

Price category: Hong Yu from Yuchi region belongs to premium segment of Taiwanese red teas. Cost of authentic Hong Yu from Sun Moon Lake shores — from 600 to 2000 NT$ per liang (37.5 g), equivalent to approximately 1600–5300 NT$ per 100 g. Production from other regions (Hualien, Taitung) — cheaper, but with less pronounced aromatic profile.
Authenticity Identification:
- Check origin: Most valuable is Hóng Yǔ from Yúchí (魚池鄉). Pay attention to production tracing markings (產銷履歷) and Sun Moon Lake Red Tea Association certificates.
- Look for signature aroma: Genuine Hong Yu possesses clear, recognizable cinnamon and mint notes already in dry leaf. If these notes are absent — you have another cultivar (possibly Tai Cha No. 8 or Assam variety).
- Evaluate leaf color: Purple tinge on dry leaf — characteristic feature of Hong Yu, absent in counterfeits from other varieties.
- Pay attention to pubescence: Hong Yu is one of few large-leaf red teas with minimal down. If leaf is covered with dense golden down — this is likely another variety.
- Don’t trust “Sun Moon Lake” label: Geographic indication “Riyuetan” lacks strict protection; label may be applied to tea from other regions.

12. Recommended Sources:

Sǔn Moon Lake Red Tea Association (日月潭紅茶產業文化促進協會): Official organization uniting Yuchi region producers. Provides authenticity guarantees and traceability.
Taiwan Tea and Beverage Crop Improvement Station (茶及飲料作物改良場): Government research institute that developed Hong Yu. Occasionally sells research-grade samples.
Certified Yuchi producers: Look for farms with official certification and production tracing systems.
Specialized Taiwanese tea shops: Both in Taiwan and internationally, focusing on authentic Taiwanese teas with proper sourcing documentation.

In conclusion:

Hong Yu is a tea that required half a century to come into existence, and only a few years to conquer the world. In it met Burmese power and Taiwanese wild grace, Assam strength and menthol freshness, tropical generosity of Sun Moon Lake shores and scientific precision of Taiwanese breeders. Its signature aroma — cinnamon and mint in one cup — has no analogues among thousands of Camellia sinensis varieties, nor among artificially flavored teas. Hong Yu is tea for those who value the irreplaceable, for those who believe that true uniqueness is born not in marketing departments, but in laboratory silence, in breeder patience, and in earth’s generosity.

13. Comparison with other Taiwanese black teas:

Taicha No. 18 Hóng Yù (臺茶18號紅玉, Táichá 18 Hào Hóngyù): A large-leaf hybrid of Assam and Taiwanese wild camellia. If Qi Yun represents elegance and citrus refinement, then Hong Yu embodies power and menthol freshness. Hong Yu has a denser body, pronounced mint-cinnamon notes, and a more astringent character. Qi Yun is softer, more aromatic, and more affordable.
Taicha No. 21 Hóng Yùn (臺茶21號紅韻, Táichá 21 Hào Hóngyùn): A hybrid of Keemun and Indian varieties. Distinguished by a pronounced floral-fruity aroma with notes of citrus blossoms (mandarin peel fragrance). More “tropical” in character than Qi Yun, with a more pronounced citrus note. Qi Yun is closer to the classic Keemun profile — more restrained, spicy, and deep.
Qímén Hóng Chá (祁門紅茶, Qímén Hóngchá): The direct genetic ancestor. Classic Qimen possesses the famous “Qimen aroma” (祁門香, Qímén xiāng) — a complex bouquet with notes of orchid, honey, and dried fruits, which earned it a place among the three greatest black teas in the world alongside Indian Darjeeling and Ceylon Uva. Qi Yun inherited part of this profile, but the Taiwanese terroir shifted the emphasis toward more pronounced citrus-bergamot notes, creating a distinctive “Taiwanese” variant of the Qimen tradition. In flavor profile, Qi Yun resembles Sri Lankan black tea in its top notes, but with the characteristic spicy depth inherited from its Qimen ancestor.

In conclusion:

Taiwan Qi Yun No. 23 is a tea with an amazing destiny: seeds brought from Anhui during the colonial era found a completely new identity on Taiwanese soil. Eighty years of adaptation, selection, and patient observation transformed the descendant of the great Qimen Hong Cha into an independent, recognizable variety with a natural bergamot aroma that no other black tea in the world possesses. Qi Yun is the perfect choice for lovers of aromatic black teas who value naturalness and complexity. It is equally good as a first introduction to Taiwanese black tea and as a discovery for the experienced connoisseur tired of predictability: this is a tea that surprises. For those who love Earl Grey but dream of trying something similar without artificial flavoring, Qi Yun No. 23 will be a true revelation — proof that nature is capable of creating an aromatic bouquet that humans can only attempt to imitate.

13. Varieties of Riyuetan Hong Cha:

In addition to Hong Yu (Tai Cha No. 18), several cultivars are produced under the “Sun Moon Lake Black Tea” (日月潭紅茶) brand:

Tai Cha No. 18 “Hong Yu” (紅玉): The flagship. Minty-cinnamon aroma, robust flavor, purple tinge to the leaves.
Tai Cha No. 8: More “classic” Assam profile — malt, dark chocolate, prunes. Without minty-cinnamon notes. Often used for mass market categories and milk tea.
Tai Cha No. 21 “Hong Yun” (紅韻): Registered in 2008. Possesses an elegant aroma with notes of citrus blossom and rose. More delicate than Hong Yu.
Taiwan Mountain Tea (台灣山茶): Wild-growing species, harvested in limited quantities. Produces an unusual, “wild” profile with grassy and woody notes.
Assam Variety (阿薩姆種): Direct descendants of Indian Assam varieties brought during the Japanese era. Strong, malty, with pronounced astringency.

14. Comparison with Other Black Teas:

Ālǐshān Hóng Chá (阿里山紅茶): High-altitude Taiwanese black tea from small-leaf oolong cultivars. Softer, sweeter, with “throat aftertaste” and mountain freshness, but without the minty-cinnamon aroma and robust structure of Hong Yu.
Diān Hóng (滇紅, Diān Hóng): Yunnan large-leaf black tea. Both are powerful, robust, large-leaf, but Dian Hong tends toward a chocolate-spicy profile, while Hong Yu toward minty-cinnamon. Dian Hong is usually softer and sweeter; Hong Yu is more structured.
Assam FTGFOP (India): Direct “genetic cousin” (common Assam ancestor). Indian Assam is malty, robust, with pronounced astringency, ideal for milk tea. Hong Yu, with comparable strength, possesses a significantly more complex aromatic profile and long aftertaste.
Qí Mèn Hóng Chá (祁門紅茶): Small-leaf, delicate, with floral-fruity aroma. Complete opposite of large-leaf, robust, minty-cinnamon Hong Yu. Different worlds within the same category.
Ying Hong No. 9 (英紅9號): Guangdong large-leaf black tea. Both are descendants of Yunnan/Assam ancestors, but Ying Hong No. 9 is distinguished by characteristic sweet potato notes and honey-malt profile, while Hong Yu by its minty-cinnamon uniqueness.

In Conclusion:

Hong Yu is a tea that required half a century to come into being, and only a few years to conquer the world. In it converged Burmese power and Taiwanese wild grace, Assam strength and menthol freshness, the tropical generosity of Riyuetan shores and the scientific precision of Taiwanese breeders. Its signature aroma — cinnamon and mint in one cup — has no analogues among the thousands of Camellia sinensis varieties, nor among artificially flavored teas. Hong Yu is a tea for those who value the irreplaceable, for those who believe that true uniqueness is born not in marketing departments, but in the silence of laboratories, in the patience of breeders, and in the generosity of the earth.