SHUI SHA LIAN HONG CHA
SUN MOON LAKE RED TEA
RED (BLACK) TEA
★ PESTICIDE-FREE GARDENING
Yu Chi, Nantou, Taiwan
Shui Sha Lian, also known as "Ruby #18" or "Hong Yu" (Red Jade), is a Taiwanese red tea from the Sun Moon Lake area in Nantou County, known for its smooth structure and balanced aromatic profile. It is produced from locally cultivated leaves, processed with controlled oxidation to preserve clarity and sweetness. The infusion is soft and rounded, offering gentle honeyed notes, light fruit nuances, and a clean, well-defined finish. MORE
AROMA
Honey, fruity, bakery
TASTE
Spicy, sweet and sour, menthol
ALTITUDE: 700-800 meters
CULTIVAR: Hong Yu (T #18)
HARVEST: Spring, 2024
RED (BLACK) TEA
★ PESTICIDE-FREE GARDENING
Yu Chi, Nantou, Taiwan
Shui Sha Lian, also known as "Ruby #18" or "Hong Yu" (Red Jade), is a Taiwanese red tea from the Sun Moon Lake area in Nantou County, known for its smooth structure and balanced aromatic profile. It is produced from locally cultivated leaves, processed with controlled oxidation to preserve clarity and sweetness. The infusion is soft and rounded, offering gentle honeyed notes, light fruit nuances, and a clean, well-defined finish. MORE
AROMA
Honey, fruity, bakery
TASTE
Spicy, sweet and sour, menthol
ALTITUDE: 700-800 meters
CULTIVAR: Hong Yu (T #18)
HARVEST: Spring, 2024
RED (BLACK) TEA is one of the most widely consumed and appreciated tea categories in the world. Due to its high level of oxidation and carefully controlled production process, this type of tea develops a rich concentration of aromatic compounds while preserving valuable polyphenols, vitamins, minerals, amino acids, and antioxidants that contribute to both its distinctive flavor and beneficial properties.
During oxidation, the chemical composition of the tea leaf changes significantly, creating the characteristic amber to deep red infusion, smooth texture, and complex aromatic profile associated with red (black) tea. It is believed that regular consumption of red tea may support cardiovascular health, improve blood circulation, contribute to the body's natural antioxidant protection, and promote mental alertness and concentration. Traditionally, red tea has also been appreciated for its warming qualities, its ability to support digestion, reduce fatigue, improve overall vitality, and provide a comforting sense of balance and well-being, especially during colder seasons.
During oxidation, the chemical composition of the tea leaf changes significantly, creating the characteristic amber to deep red infusion, smooth texture, and complex aromatic profile associated with red (black) tea. It is believed that regular consumption of red tea may support cardiovascular health, improve blood circulation, contribute to the body's natural antioxidant protection, and promote mental alertness and concentration. Traditionally, red tea has also been appreciated for its warming qualities, its ability to support digestion, reduce fatigue, improve overall vitality, and provide a comforting sense of balance and well-being, especially during colder seasons.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
Learn more about Pesticide-Free Gardening
EASTERN (PIN CHA) ★
Temperature: 99 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 99 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
Learn more ABOUT TEA STORAGE
ABOUT
Shui Sha Lian is a Taiwanese red tea produced in the Sun Moon Lake area of Nantou County, where tea gardens are located at elevations of approximately 700 to 800 meters. This region has a long history of tea cultivation and is known for producing refined red teas with a smooth and balanced character. The moderate altitude provides stable growing conditions that support consistent leaf development.
The tea is made from carefully selected leaves, processed using the standard red tea method, including withering, rolling, full oxidation, and drying. Particular attention is given to controlling oxidation in order to preserve natural sweetness and aromatic clarity. The processing aims to highlight the softness and approachability of the tea while maintaining a clean and structured profile.
Shui Sha Lian is valued for its balance and versatility, offering a refined expression of Taiwanese red tea suitable for both daily drinking and more attentive preparation. It reflects the stable conditions of the Sun Moon Lake region, resulting in a tea with consistent quality and a smooth, well-defined character appreciated by experienced tea lovers.
TERROIR
Shui Sha Lian is sourced from the Sun Moon Lake area in Nantou County, a region located in central Taiwan. Tea gardens are typically situated at elevations of around 700 to 800 meters, where a humid subtropical climate with frequent mist, stable temperatures, and abundant rainfall creates favorable conditions for balanced leaf development. The presence of the lake moderates temperature fluctuations and contributes to a stable microclimate.
The soils in this region are well-drained and rich in organic matter, supporting healthy plant growth and consistent yield. The environmental conditions allow the leaves to develop with a balanced composition of aromatic and structural compounds, contributing to both sweetness and clarity in the final infusion. Moderate altitude and steady humidity support a softer and more approachable profile compared to higher mountain regions.
The combination of altitude, climate, and soil results in a terroir that emphasizes smoothness, clarity, and stability. The leaves develop with a controlled character, allowing the processing to highlight gentle sweetness, light fruit notes, and a clean, well-defined structure in the final tea.
Hong Yu (T #18) is a Taiwanese tea cultivar developed through a cross between a native Taiwanese wild tea variety and a Burmese Assamica type. This genetic background gives it a distinctive aromatic profile, often characterized by natural notes of cinnamon, mint, and ripe fruit, which become especially pronounced in red tea processing. The cultivar is particularly well suited to the Sun Moon Lake region, where climate and altitude support its full expression. Hong Yu is valued for its strong structure, aromatic intensity, and ability to produce teas with both depth and clarity, making it one of the most recognizable and unique cultivars in modern Taiwanese tea production.
ORGANOLEPTICS
The dry leaf appearance is well-formed and slightly twisted, with medium-sized leaves in dark brown tones and occasional lighter highlights. The aroma of the dry leaves is clean and soft, showing notes of light honey, dried fruit, and a subtle floral nuance. In a preheated teapot, the tea gradually opens, and the aroma becomes warmer and more rounded, revealing gentle caramel, soft fruit sweetness, and a light creamy undertone. After a brief rinse, the leaves fully awaken, and the aroma gains clarity and balance, combining honeyed tones with delicate fruit notes and a smooth, refined warmth.
The aroma of the liquor in the empty cup is soft and elegant, with gentle sweetness and a faint fruity trace. The taste is smooth and well-structured, with a medium body and a clean, rounded texture. From the first sips, a natural sweetness emerges, supported by light fruit notes and a subtle creamy nuance, with very low astringency. The profile remains stable and harmonious across multiple infusions, offering both clarity and softness. The aftertaste is clean and moderately persistent, leaving a light sweetness and a slightly cooling sensation. In the empty cup after drinking, delicate notes of honey, light caramel, and a subtle fruity sweetness remain.
Shui Sha Lian is a Taiwanese red tea produced in the Sun Moon Lake area of Nantou County, where tea gardens are located at elevations of approximately 700 to 800 meters. This region has a long history of tea cultivation and is known for producing refined red teas with a smooth and balanced character. The moderate altitude provides stable growing conditions that support consistent leaf development.
The tea is made from carefully selected leaves, processed using the standard red tea method, including withering, rolling, full oxidation, and drying. Particular attention is given to controlling oxidation in order to preserve natural sweetness and aromatic clarity. The processing aims to highlight the softness and approachability of the tea while maintaining a clean and structured profile.
Shui Sha Lian is valued for its balance and versatility, offering a refined expression of Taiwanese red tea suitable for both daily drinking and more attentive preparation. It reflects the stable conditions of the Sun Moon Lake region, resulting in a tea with consistent quality and a smooth, well-defined character appreciated by experienced tea lovers.
TERROIR
Shui Sha Lian is sourced from the Sun Moon Lake area in Nantou County, a region located in central Taiwan. Tea gardens are typically situated at elevations of around 700 to 800 meters, where a humid subtropical climate with frequent mist, stable temperatures, and abundant rainfall creates favorable conditions for balanced leaf development. The presence of the lake moderates temperature fluctuations and contributes to a stable microclimate.
The soils in this region are well-drained and rich in organic matter, supporting healthy plant growth and consistent yield. The environmental conditions allow the leaves to develop with a balanced composition of aromatic and structural compounds, contributing to both sweetness and clarity in the final infusion. Moderate altitude and steady humidity support a softer and more approachable profile compared to higher mountain regions.
The combination of altitude, climate, and soil results in a terroir that emphasizes smoothness, clarity, and stability. The leaves develop with a controlled character, allowing the processing to highlight gentle sweetness, light fruit notes, and a clean, well-defined structure in the final tea.
Hong Yu (T #18) is a Taiwanese tea cultivar developed through a cross between a native Taiwanese wild tea variety and a Burmese Assamica type. This genetic background gives it a distinctive aromatic profile, often characterized by natural notes of cinnamon, mint, and ripe fruit, which become especially pronounced in red tea processing. The cultivar is particularly well suited to the Sun Moon Lake region, where climate and altitude support its full expression. Hong Yu is valued for its strong structure, aromatic intensity, and ability to produce teas with both depth and clarity, making it one of the most recognizable and unique cultivars in modern Taiwanese tea production.
ORGANOLEPTICS
The dry leaf appearance is well-formed and slightly twisted, with medium-sized leaves in dark brown tones and occasional lighter highlights. The aroma of the dry leaves is clean and soft, showing notes of light honey, dried fruit, and a subtle floral nuance. In a preheated teapot, the tea gradually opens, and the aroma becomes warmer and more rounded, revealing gentle caramel, soft fruit sweetness, and a light creamy undertone. After a brief rinse, the leaves fully awaken, and the aroma gains clarity and balance, combining honeyed tones with delicate fruit notes and a smooth, refined warmth.
The aroma of the liquor in the empty cup is soft and elegant, with gentle sweetness and a faint fruity trace. The taste is smooth and well-structured, with a medium body and a clean, rounded texture. From the first sips, a natural sweetness emerges, supported by light fruit notes and a subtle creamy nuance, with very low astringency. The profile remains stable and harmonious across multiple infusions, offering both clarity and softness. The aftertaste is clean and moderately persistent, leaving a light sweetness and a slightly cooling sensation. In the empty cup after drinking, delicate notes of honey, light caramel, and a subtle fruity sweetness remain.
RED (BLACK) TEA
Explore more Red (Black) Teas from the AN SHIM TEA Collection.