MING QIAN QI YUN BAI CHA
QI YUN WHITE TEA
WHITE TEA
★ PESTICIDE-FREE GARDENING
Mingjian, Nantau, Taiwan
Qi Yun Hong Cha is an exquisite, hand-harvested black tea made from the first spring leaves. This premium tea is cultivated in Mingjian Township, Nantou County, Taiwan, according to ecological standards. MORE
AROMA
Herbal, hey
TASTE
Floral, honey
VARIETAL: Qi Yun (T-23)
HARVEST: Spring, 2023
WHITE TEA
★ PESTICIDE-FREE GARDENING
Mingjian, Nantau, Taiwan
Qi Yun Hong Cha is an exquisite, hand-harvested black tea made from the first spring leaves. This premium tea is cultivated in Mingjian Township, Nantou County, Taiwan, according to ecological standards. MORE
AROMA
Herbal, hey
TASTE
Floral, honey
VARIETAL: Qi Yun (T-23)
HARVEST: Spring, 2023
White tea technology is one of the oldest tea processing techniques on earth when tea was considered a medicine. White tea is prepared according to a special technology of natural withering and drying, while maintaining its rich internal content with substances such as active enzymes, polyphenols, etc. Due to the special cultivars, climate, quality of the tea leaves, and low level of oxidation, this type of tea provides maximum vitamins and microelements. The highest quality white teas are made from spring young buds and leaves, traditionally dried under the sun.
Chinese traditional medicine claims that white tea has a cooling nature, dissipating heat and reducing fire. White tea strengthens the immune system, reduces the risk of heart disease, lowers blood pressure, prevents the development of cancer cells, and has antioxidant and anti-inflammatory properties. It is considered that after 7 years of ageing, white tea acquires healing properties and could be used as a medicine. The taste develops and becomes richer and deeper.
Chinese traditional medicine claims that white tea has a cooling nature, dissipating heat and reducing fire. White tea strengthens the immune system, reduces the risk of heart disease, lowers blood pressure, prevents the development of cancer cells, and has antioxidant and anti-inflammatory properties. It is considered that after 7 years of ageing, white tea acquires healing properties and could be used as a medicine. The taste develops and becomes richer and deeper.
Learn more about BIOCHEMISTRY OF A TEA LEAF
EASTERN (PIN CHA) ★
Temperature: 70-85 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 75 °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 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!
*When properly stored, this tea gets better with time!
BEST BEFORE: 2 years since production date!
*When properly stored, this tea gets better with time!
Learn more ABOUT TEA STORAGE
QI YUN WHITE TEA FROM TAIWAN
ABOUT
Qi Yun Hong Cha is an exquisite, hand-harvested black tea made from the first spring leaves. This premium tea is cultivated in Mingjian Township, Nantou County, Taiwan, according to ecological standards. The unique environmental conditions of the region, combined with the characteristics of the Qi Yun cultivar, contribute to the tea's distinct flavor profile and high quality, making it a sought-after choice for tea enthusiasts.
The Qi Yun cultivar traces its origins back to Qimen (Keemun) seeds brought to Taiwan from Anhui Province by Professor Ryo Yamamoto in 1938. After cultivating these plants at the Yuchi research station and selecting the best specimens in 2001, comparative testing with the Qing Xin cultivar took place from 2015 to 2017, ultimately leading to the official designation of Qi Yun TRES #23 in September 2018. Qi Yun tea plants exhibit strong growth potential and impressive resistance to disease and drought. Teas from these plants are celebrated for their distinct aroma and natural sweetness, showcasing fruity citrus flavors with a pronounced mineral character while exhibiting less maltiness. The unique terroir of Taiwan imparts a honeyed lightness and spicy notes reminiscent of other well-regarded cultivars like T-18 Hong Yu and T-21 Hong Yun. However, due to the limited cultivation of the T-23 cultivar, Qi Yun Hong Cha remains a rare and sought-after delight for tea connoisseurs.
ORIGIN
Mingjian Township is located in Nantou County, Taiwan, and is renowned for its rich agricultural landscape, particularly tea production. Nestled in the heart of Taiwan, Nantou is often referred to as the “tea capital” of the island due to its ideal climate and topography, which favor high-quality tea cultivation. Mingjian is mainly known for its diverse varieties of tea, including wulong and black teas. The area benefits from a combination of high altitude, fertile soil, and a favorable climate, contributing to the unique flavor profiles of the teas produced there. The township's tea farms often practice ecological and sustainable farming methods, aligning with the growing demand for high-quality and environmentally responsible tea.
In addition to its tea heritage, Mingjian Township is a popular destination for visitors interested in experiencing Taiwan's tea culture, exploring tea farms, and participating in tea tastings. The region's scenic beauty, with rolling hills and lush greenery, adds to its charm, making it an attractive spot for tea lovers and nature enthusiasts.
ORGANOLEPTICS
Thanks to the production technology, the tea retains the integrity of the leaves and has a very beautiful appearance. The whole young leaves, light green in color, have a soft, calm aroma, with notes of hay and herbs that evoke associations with summer in the countryside. In a warmed vessel, the aroma continues with light, toasted floral notes. The tea infuses a light, clear, transparent brew of light green color, with a slight hue. The infusion is aromatic, with sweet floral and herbal notes. The taste is sweet, soft, and deep, with fruity hints. A pleasant, long-lasting sweet aftertaste refreshes and gives a feeling of lightness and purity. After the first steeping, the tea leaves reveal pleasant herbal, floral, and honey notes. The tea possesses the character of high-mountain Taiwanese wulong, and its delicate and soft taste makes it one of the most refined and exquisite teas I have had the pleasure of trying from Taiwan.
Qi Yun Hong Cha is an exquisite, hand-harvested black tea made from the first spring leaves. This premium tea is cultivated in Mingjian Township, Nantou County, Taiwan, according to ecological standards. The unique environmental conditions of the region, combined with the characteristics of the Qi Yun cultivar, contribute to the tea's distinct flavor profile and high quality, making it a sought-after choice for tea enthusiasts.
The Qi Yun cultivar traces its origins back to Qimen (Keemun) seeds brought to Taiwan from Anhui Province by Professor Ryo Yamamoto in 1938. After cultivating these plants at the Yuchi research station and selecting the best specimens in 2001, comparative testing with the Qing Xin cultivar took place from 2015 to 2017, ultimately leading to the official designation of Qi Yun TRES #23 in September 2018. Qi Yun tea plants exhibit strong growth potential and impressive resistance to disease and drought. Teas from these plants are celebrated for their distinct aroma and natural sweetness, showcasing fruity citrus flavors with a pronounced mineral character while exhibiting less maltiness. The unique terroir of Taiwan imparts a honeyed lightness and spicy notes reminiscent of other well-regarded cultivars like T-18 Hong Yu and T-21 Hong Yun. However, due to the limited cultivation of the T-23 cultivar, Qi Yun Hong Cha remains a rare and sought-after delight for tea connoisseurs.
ORIGIN
Mingjian Township is located in Nantou County, Taiwan, and is renowned for its rich agricultural landscape, particularly tea production. Nestled in the heart of Taiwan, Nantou is often referred to as the “tea capital” of the island due to its ideal climate and topography, which favor high-quality tea cultivation. Mingjian is mainly known for its diverse varieties of tea, including wulong and black teas. The area benefits from a combination of high altitude, fertile soil, and a favorable climate, contributing to the unique flavor profiles of the teas produced there. The township's tea farms often practice ecological and sustainable farming methods, aligning with the growing demand for high-quality and environmentally responsible tea.
In addition to its tea heritage, Mingjian Township is a popular destination for visitors interested in experiencing Taiwan's tea culture, exploring tea farms, and participating in tea tastings. The region's scenic beauty, with rolling hills and lush greenery, adds to its charm, making it an attractive spot for tea lovers and nature enthusiasts.
ORGANOLEPTICS
Thanks to the production technology, the tea retains the integrity of the leaves and has a very beautiful appearance. The whole young leaves, light green in color, have a soft, calm aroma, with notes of hay and herbs that evoke associations with summer in the countryside. In a warmed vessel, the aroma continues with light, toasted floral notes. The tea infuses a light, clear, transparent brew of light green color, with a slight hue. The infusion is aromatic, with sweet floral and herbal notes. The taste is sweet, soft, and deep, with fruity hints. A pleasant, long-lasting sweet aftertaste refreshes and gives a feeling of lightness and purity. After the first steeping, the tea leaves reveal pleasant herbal, floral, and honey notes. The tea possesses the character of high-mountain Taiwanese wulong, and its delicate and soft taste makes it one of the most refined and exquisite teas I have had the pleasure of trying from Taiwan.
CHINA CLASSICS
Try one of the best Chinese classics from AN SHIM TEA COLLECTION