QI YUN HONG CHA
QI YUN BLACK TEA
RED TEA
★ PESTICIDE-FREE / WILD TEA
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
Honey, floral
TASTE
Honey, fruity
VARIETAL: Qi Yun (T-23)
HARVEST: Spring, 2024
RED TEA
★ PESTICIDE-FREE / WILD TEA
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
Honey, floral
TASTE
Honey, fruity
VARIETAL: Qi Yun (T-23)
HARVEST: Spring, 2024
According to studies, red/black teas can absorb heavy metals and toxins, as well as break them down. Medical experiments show that red tea alkaloids excite the central nervous system, increase concentration, and improve mental abilities, which strengthens memory. Alkaloids also stimulate the cardiovascular system and increase heartbeat, thereby accelerating blood circulation. It has a revitalising effect and helps in digestion processes.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
EASTERN (PIN CHA) ★
Temperature: 95-95 °C
Amount: 5-7 grams per 120 ml of water
Steeping: 10-30 sec x 5
WESTERN (INFUSION)
Temperature: 95-99 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 2
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 RED TEA from MING JIAN
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 charm, making it an attractive spot for tea lovers and nature enthusiasts.
ORGANOLEPTICS
Dried tea leaves possess a sweet, soft, honey-like aroma with slight bread notes. Here, you can detect hints of pastry spices, dried fruits, and berries. In a warmed teapot, the aroma unfolds into more baked sweet notes with honey and floral motifs. The rinsed tea leaves reveal a symphony of perfumed and pastry notes with captivating floral, honey, and fruity hints. Red tea in Taiwan has always been something special and unique; this particular variety is yet another testament to that.
The tea brews into a light amber hue, pure and deep. The flavor is soft, sweet, and fresh, with notes of honey, dried fruits, and flowers. Light and airy yet simultaneously deep and multifaceted, this tea delights with its original character and taste. With subsequent infusions, the tea continues to impress with its durability and exquisite, stable flavor. It leaves a long, sweet aftertaste and immerses you in a pleasant, relaxed, yet concentrated state.
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 charm, making it an attractive spot for tea lovers and nature enthusiasts.
ORGANOLEPTICS
Dried tea leaves possess a sweet, soft, honey-like aroma with slight bread notes. Here, you can detect hints of pastry spices, dried fruits, and berries. In a warmed teapot, the aroma unfolds into more baked sweet notes with honey and floral motifs. The rinsed tea leaves reveal a symphony of perfumed and pastry notes with captivating floral, honey, and fruity hints. Red tea in Taiwan has always been something special and unique; this particular variety is yet another testament to that.
The tea brews into a light amber hue, pure and deep. The flavor is soft, sweet, and fresh, with notes of honey, dried fruits, and flowers. Light and airy yet simultaneously deep and multifaceted, this tea delights with its original character and taste. With subsequent infusions, the tea continues to impress with its durability and exquisite, stable flavor. It leaves a long, sweet aftertaste and immerses you in a pleasant, relaxed, yet concentrated state.
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