Táichá 23 hào qíyùn báichá

Taicha 23 Hao Qi Yun Bai Cha is a new-generation Taiwanese white tea produced from cultivar TTES No. 23 “Qi Yun” (祁韻, “Keemun Melody”), developed from seeds of the famous Chinese red tea (black tea) Keemun (Qimen). Despite its “red tea” lineage, this cultivar has demonstrated outstanding potential specifically in white tea processing, revealing a complex floral-fruity profile with elegant sweetness—one of the most brilliant representatives of Taiwan’s “tea renaissance.”

1. Classification and Origin:

Type: White tea (lightly oxidized, oxidation level less than 12%).
Category: Experimental Taiwanese white tea from small-leaf red tea cultivar. Niche product of extremely limited production.
Cultivar: TTES No. 23 (臺茶23號, Táichá 23 Hào), commercial name—Qǐ Yùn (祁韻, Qíyùn). Small-leaf variety Camellia sinensis var. sinensis, developed from seeds of tea plants from the Keemun (祁門, Qímén) tea region, Anhui Province, China.
Origin: Taiwan, Nántóu County (南投縣, Nántóu Xiàn). Main production area—Míngjiān Township (名間鄉, Míngjiān Xiāng) and vicinity of Yúchí Township (魚池鄉, Yúchí Xiāng).
Geographic coordinates: ~23.84° N, 120.70° E (Mingjian area).

2. History and Cultural Significance:

History: The lineage of cultivar TTES No. 23 begins in 1938 (27th year of the Showa era), when Professor Ryō Yamamoto (山本亮, Yamamoto Ryō) from Taihoku Imperial University (台北帝國大學, Táiběi Dìguó Dàxué) brought seeds from the Keemun tea region of Ānhuī Province and transferred them to the experimental red tea station in Yúchí (臺灣總督府中央研究所魚池紅茶試驗支所), now the Yuchi Branch of the Taiwan Tea Research and Extension Station (TRES 魚池分場). The Keemun seeds were selected to create Taiwanese red tea capable of competing with world standards. For decades, the station conducted observations and experimental work. In 2001–2002, a promising line “Qi Ban 1” (祁辦1) was selected from the accumulated material, demonstrating outstanding qualities. In 2015–2017, comparative trials were conducted with the control cultivar Qīng Xīn Oolong (青心烏龍, Qīngxīn Wūlóng), confirming the superiority of the new variety in several parameters. In 2018 (107th year of the Republic), the cultivar was officially registered under number TTES No. 23. The commercial name “Qi Yun” (祁韻, “Keemun Melody” / “Echo of Keemun”) was chosen by voting at a ceremonial event dedicated to the 116th anniversary of TRES on May 18, 2019, winning among four variants—“Hongyue” (紅悅), “Qi Yu” (祁玉), “Qi Yun” (祁韻), and “Hong Qi” (紅祁).

Although the cultivar was created for red tea production, experimental processing of young leaves and buds using white tea technology revealed its exceptional potential in this category. Qi Yun white tea quickly gained recognition among connoisseurs thanks to its elegant floral-fruity profile.
Name: “Taicha 23 Hao” (臺茶23號)—“Taiwan Tea Number 23,” the cultivar’s registration number. “Qi Yun” (祁韻)—“Keemun Melody” or “Echo of Keemun”: the character “Qi” (祁) refers to Keemun—the region of origin of the parent seeds, while “Yun” (韻) means “melody,” “rhythm,” “aftertaste”—a concept central to Taiwanese tea aesthetics, denoting depth and resonance of flavor. “Bai Cha” (白茶)—“white tea.”
Cultural significance: Qi Yun Bai Cha symbolizes a new wave of Taiwan’s tea renaissance—the transition from mass production to creating unique, high-quality niche products. This tea embodies the idea of transcontinental genetic continuity: Keemun seeds, having passed through decades of Taiwanese breeding, acquired a completely new identity. Annual production volume of Qi Yun white tea is extremely small—around 200 kg, making it one of the rarest Taiwanese teas.

3. Botanical Description and Raw Material:

Cultivar: Camellia sinensis var. sinensis, cultivar TTES No. 23 (Qi Yun). Small-leaf shrub type (灌木型, guànmù xíng) variety, medium-height, with vertical growth pattern of shoots. Possesses strong vegetative energy, high bud density, and increased yield per unit area. Distinguished by pronounced resistance to diseases and drought.
Morphology: Shoots reach heights up to 120 cm. Mature leaves are elongated-elliptical, 8–10 cm long, 3–4 cm wide, with finely serrated edges and slightly wavy surface, matte gray-green color. Young shoots have characteristic white-yellow-red gradient coloration; buds are densely covered with silvery trichomes up to 0.2 mm thick—a key characteristic of high-quality white tea raw material. Spring awakening occurs approximately 2 weeks earlier than the control cultivar Qing Xin Oolong.
Raw material: Uses exclusively the first spring harvest—“pre-Qingming” (明前, Míngqián, before the Qingming festival). Harvest period—late February to early March (in the Nantou area—early April). Harvest standard—hand-picked young flushes (bud and one-two top leaves) no longer than 4 cm, without mechanical damage. Optimal ratio of buds to young leaves—approximately 70/30 by weight. Finished product yield—around 25% of fresh-picked raw material weight.

4. Terroir and Cultivation Features:

Region: Míngjiān Township (名間鄉), Nantou County, central Taiwan. Also cultivated in the vicinity of Yuchi Township and adjacent areas.
Elevation: 300–350 m above sea level.
Soils: Acidic red soils (pH 4.5–5.5), formed on granitic alluvial deposits of the Zhuóshuǐ River (濁水溪, Zhuóshuǐ Xī)—Taiwan’s largest river. These soils provide excellent drainage, moderate organic matter content, and a specific mineral profile affecting tea flavor.
Climate: Subtropical, with abundant precipitation (~1800 mm/year, maximum in summer months) and average annual temperature ~21°C. Characteristic feature—frequent and abundant fogs (more than 150 days per year), which slow tea bush growth, reducing photosynthesis intensity and promoting accumulation of amino acids and aromatic substances in young shoots. Diurnal temperature amplitudes are 8–10°C, additionally stimulating biochemical processes in leaves.
Features: Tea bushes are grown under partial shade created by natural plantings of camellias and other trees, mimicking forest conditions of wild tea growth and promoting L-theanine accumulation. Organic fertilizers (compost) are applied, though the farm may not have formal organic certification. The pioneer of TTES No. 23 cultivation for white tea is a farmer surnamed Yǔ (余), processing less than 0.5 hectares of plantations of this cultivar. Location of plantations in the Zhuoshui River valley ensures stable water supply, and river fogs additionally protect young shoots from direct solar radiation, which is an important factor in white tea raw material quality.

5. Production Technology:

Technology aimed at maximum preservation of the original appearance and chemical composition of the leaf with minimal intervention. Key principle—“no rolling, no firing” (不揉不炒, bù róu bù chǎo).

Sūn withering (日光萎凋, rìguāng wěidiāo): Harvested leaves are spread in a thin layer (≤5 cm) under diffused sunlight at temperature ~28°C for ~45 minutes, until moisture drops to ~65%. This stage initiates initial oxidative processes and forms the foundation of the aromatic profile.
Indoor withering (室內萎凋, shìnèi wěidiāo): Tea is moved to a room with controlled temperature (~25°C) and humidity (~85%), where it continues withering in rotating bamboo drums for another 18 hours. Light mechanical stirring ensures even withering. The process is stopped when polyphenol oxidation degree reaches less than 12%.
Drying (烘乾, hōnggān): Tea undergoes double drying with hot air at temperature ~105°C until reaching final moisture content of no more than 5%. Double drying ensures flavor stability during storage and complete cessation of enzymatic processes.
Absence of rolling: Fundamental feature—complete absence of rolling stage (揉捻, róuniǎn), which allows preservation of leaf integrity, silvery buds, and maximum amount of trichomes.
Quality control: Each batch undergoes laboratory control with catechin level verification (must be >18% of dry weight) using IR spectroscopy. This guarantees consistently high content of biologically active substances.

6. Organoleptic Characteristics:

Dry leaf appearance: Unrolled, whole, needle-like buds of silvery-green color 15 mm long, with minimal amount of broken particles. Silvery down—dense and well-expressed.
Dry leaf aroma: Complex, multi-layered. Dominated by jasmine and fresh-cut meadow grass (timothy) notes, complemented by a subtle mineral undertone reminiscent of wet granite after rain. In mature leaves of the cultivar, woody-citrus tones are also noted, but in white tea raw material from early buds, the floral spectrum predominates.
Liquor aroma: Develops and deepens the floral notes of dry leaf—jasmine, magnolia, light fruity undertones. Upon cooling, fresh apple (Fuji variety), tulip, and floral honey notes emerge.
Taste: Multi-faceted, unfolding in waves. First wave—floral sweetness of magnolia with subtle mineral foundation. Middle part—nutty-creamy tones of hazelnut, soft texture. Finish—light ginger root sharpness and delicate astringency reminiscent of unripe persimmon. Texture—smooth, enveloping, with perceptible density for white tea. Aftertaste (回甘, huígān)—long, with sweet floral-honey overtones.
Liquor color: Clear, brilliant yellow, with light golden tint.
Spent leaves (葉底, yèdǐ): Whole, elastic leaves and buds of light green color, well-preserved in form. Trichomes on buds remain visible.

7. Chemical Composition:

Early harvest and gentle processing ensure exceptionally high content of biologically active substances:

Polyphenols: High catechin content, especially EGCG (epigallocatechin gallate)—~14% of dry weight. Total catechin level—over 18% (laboratory controlled). For comparison: Fujian Silver Needles usually contain 8–12% EGCG.
Amino acids: Markedly high L-theanine level—more than 5% of dry weight, significantly exceeding average indicators for white teas. Gentle drying preserves more than 80% of original amino acids from fresh leaf. High amino acid to polyphenol ratio determines pronounced sweetness and mildness of taste.
Alkaloids: Moderate caffeine content—~2% of dry weight. Theobromine and theophylline—in trace amounts.
Vitamins: Significant vitamin C content—more than 150 mg per 100 g dry matter, higher than most green teas. B-group vitamins are present.
Minerals: Fluoride content—~0.03%. Potassium, magnesium, manganese, zinc. Mineral composition enriched due to specificity of alluvial red soils of Zhuoshui River valley.
Aromatic compounds: White tea processing allows fullest revelation of Qi Yun varietal aroma—spectrum of volatile compounds includes linalool (floral notes), nerolidol (fruity undertones), benzyl acetate (jasmine), as well as tones characteristic of Keemun genetic heritage, creating recognizable “Sri Lankan” aromatic foreground.

8. Health Properties:

Antioxidant action: High antioxidant activity—ORAC indicator around 980 µmol TE/g, exceeding values of many products traditionally considered “superfoods” (blueberries, pomegranate). EGCG provides pronounced free radical neutralization.
Blood sugar regulation: Ability to inhibit alpha-amylase enzyme may contribute to slowing starch breakdown and reducing postprandial glucose levels. Relevant for metabolic syndrome prevention.
Neuroprotective action: Preliminary studies indicate potential nerve cell protection by L-theanine and polyphenol complex, which may be significant for neurodegenerative condition prevention.
Relaxing effect without drowsiness: High L-theanine content (>5%) promotes alpha brain wave generation, providing “calm alertness”—relaxed concentration without sedative effect.
Immune system support: Catechins, polysaccharides, and vitamin C in complex provide general strengthening and immunostimulating action.
Beneficial skin effects: High vitamin C and antioxidant polyphenol content promotes collagen production and protects skin from ultraviolet damage.

9. Brewing:

Water temperature: 80–85°C. Higher temperature may extract excessive bitterness and destroy delicate aromatic compounds.
Tea amount: 3–5 g per 150–200 ml water.
Teaware: Porcelain gàiwǎn (蓋碗, gàiwǎn)—optimal choice, allowing control of steeping time and observation of leaf opening. Glass teapot also suitable. Unglazed clay teaware not recommended as it absorbs delicate aroma.
Water: Soft, filtered, with low mineral content.
Process:
1. Warm teaware with hot water.
2. Add tea, let buds warm for 10–15 seconds.
3. First infusion—15–20 seconds, discard. This is rinsing (洗茶, xǐ chá): awakens leaf and removes small down particles.
4. Second infusion—45–60 seconds. Enjoy first wave of aroma.
5. Subsequent infusions—with gradual increase of steeping time by 10–15 seconds each.
6. Tea withstands 5–7 infusions. Taste evolves from floral-jasmine to nutty and honey.

10. Storage:

Store in airtight, opaque packaging in dry, cool place, away from strongly scented products and direct sunlight. Optimal humidity—no more than 45%.
Like other white teas, possesses aging potential: with proper storage (airtight packaging, stable temperature 15–25°C, moisture protection) tea over time acquires deeper honey-dried fruit undertones.
For preserving fresh, floral profile, refrigerator storage (0–5°C) in airtight packaging and consumption within first year is recommended.
For aging (1 to 5 years)—store in dry ventilated place without sharp temperature fluctuations; expect strengthening of honey and nutty notes with simultaneous softening of floral ones. Some connoisseurs note that one-year aging allows Qi Yun Bai Cha to reveal additional flavor depth, when initial brightness of floral notes transforms into more complex, “autumnal” character with dried fruit and chestnut notes. However, the main value of this tea is precisely its fresh, spring profile, and most connoisseurs prefer consuming it in the first year.

11. Price and Counterfeits:

Price category: Ultra-premium. Due to extremely limited production volume (~200 kg/year), hand harvesting, and highest quality, price significantly exceeds cost of other Taiwanese white teas and many oolongs. Retail price—from 60 to 120+ USD per 100 g, depending on batch and sales channel.
Cost factors: Extreme rarity of cultivar (less than 0.5 ha plantations at pioneer producer), manual labor, ultra-small batches, variety novelty, controlled quality with laboratory verification.
How to avoid counterfeits:
- Purchase exclusively from verified specialized suppliers with direct connections to Taiwanese farmers. At current stage, the circle of Qi Yun white tea producers is extremely narrow.
- Require origin information: indication of Mingjian or Yuchi area, Nantou County.
- Evaluate appearance: whole, unrolled, silvery-green buds with dense down. Presence of broken particles or rolled leaves indicates counterfeit or substitution.
- Check aroma and taste: characteristic jasmine, meadow grass, and minerality notes; absence of menthol tones (distinction from TTES No. 18) and smoky notes.
- Beware of substitution with more accessible Taiwanese or Chinese white teas.

12. Interesting Facts:

Qi Yun’s genetic lineage reflects the complex history of tea breeding: Keemun seeds collected by a Japanese professor in 1938 in Chinese Anhui Province were brought to Taiwan, where after 80 years of breeding work they gave birth to a completely new cultivar creating white tea—a category historically uncharacteristic of either Keemun or Taiwan.
Despite “red tea” origin, in white tea processing Qi Yun reveals an aromatic spectrum including Fuji apple, tulip, sandalwood, green plum, floral honey, laurel, and violet notes—a palette unavailable with full oxidation.
In the commercial naming contest for TTES No. 23, “Qi Yun” defeated “Hong Qi” (紅祁), “Hongyue” (紅悅), and “Qi Yu” (祁玉). The choice of character “韻” (yun—melody, echo, aftertaste) emphasizes the aesthetic orientation of Taiwanese tea cultivation, for which the concept of “yun” is one of tea’s highest characteristics.
TRES initially positioned TTES No. 23 as a red tea cultivar “for four seasons” (一年四季均可產製高香型紅茶): it can be harvested and processed year-round. However, for white tea, only early spring raw material is used, additionally limiting production volume.

13. Comparison with Other White Teas:

Taicha 18 Háo Hóngyù Bái Chá (臺茶18號紅玉白茶): Taiwanese white tea from large-leaf hybrid TTES No. 18. Bright menthol-camphor profile, fruity sweetness, oily texture. Qi Yun, in contrast—floral, elegant, with mineral foundation and without menthol tones. If Hongyu is exoticism and character, then Qi Yun is refinement and depth.
Bái Háo Yín Zhèn from Fúdǐng (福鼎白毫銀針): Fujian standard of silver needles. Fresh, mineral, with bamboo and haystack notes. Qi Yun differs with more pronounced floral sweetness, nutty overtones, and “warm” overall character, while Fuding Yin Zhen is more “cool” and laconic.
Qí Yùn Hóng Chá (祁韻紅茶): Red tea from the same TTES No. 23 cultivar—the main product for which the variety was developed. Fully oxidized, with orange-red liquor, sweet floral-fruity notes, and moderate astringency. According to TRES official description, Qi Yun red tea possesses “orange-red, bright and glossy liquor, refined aroma with sweet flower and fruit notes, sweet-rich taste with pleasant astringency.” Compared to white tea version—denser, more structured, but less “airy” and with lost portion of delicate floral nuances preserved by minimal processing.
Yúnnán Dàlǐ Chá Yín Zhèn (云南大理茶銀針): White tea from wild C. taliensis. Even softer and more “forest-like” in character, with orchid and magnolia notes. Qi Yun—more structured, with nutty middle part and ginger sharpness in finish.

14. Contraindications:

Individual intolerance: Like any tea, may cause individual reactions.
Caffeine: Despite moderate content (~2%), people with increased caffeine sensitivity, sleep disorders, or heart rhythm disturbances should control consumption volume.
Pregnancy and lactation: Medical consultation recommended; moderate consumption (1–2 cups daily) usually considered acceptable.
Drug interactions: Tea polyphenols may affect metabolism of certain medications. When taking prescription drugs, specialist consultation advisable.

In conclusion:

Taicha 23 Hao Qi Yun Bai Cha is a tea in which all the history and potential of Taiwanese breeding is concentrated. From seeds of famous Keemun brought by a Japanese scholar in the colonial era, through eight decades of patient work—to white tea that no one planned but which proved to be the most poetic expression of the new cultivar. Elegant floral sweetness, multi-layered aromatics with jasmine and hazelnut notes, long aftertaste, and highest content of beneficial substances make this tea an ideal choice for connoisseurs seeking absolute quality and uniqueness in every cup. Qi Yun is a “melody” in a cup, and it sounds completely new.