YU CHI HONG YU BAI CHA
WHITE YU CHI RED JADE CAKE
WHITE TEA
★ PESTICIDE-FREE GARDENING
Yuchi, Nantou, Taiwan
Yu Chi Hong Yu Bai Cha is a unique white tea from Yuchi Township, crafted from the Hong Yu cultivar traditionally used for red tea. This combination of Taiwanese cultivar and white tea processing creates a distinctive profile that bridges floral sweetness with deeper, slightly spicy nuances. The tea is valued for its clarity, smooth texture, and an expressive aromatic character that reflects both origin and cultivar. MORE
AROMA
Floral, Honey
TASTE
Floral, Spicy
ALTITUDE: 700-800 m
VARIETAL: Hong Yu (T-18)
HARVEST: Spring, 2019
WHITE TEA
★ PESTICIDE-FREE GARDENING
Yuchi, Nantou, Taiwan
Yu Chi Hong Yu Bai Cha is a unique white tea from Yuchi Township, crafted from the Hong Yu cultivar traditionally used for red tea. This combination of Taiwanese cultivar and white tea processing creates a distinctive profile that bridges floral sweetness with deeper, slightly spicy nuances. The tea is valued for its clarity, smooth texture, and an expressive aromatic character that reflects both origin and cultivar. MORE
AROMA
Floral, Honey
TASTE
Floral, Spicy
ALTITUDE: 700-800 m
VARIETAL: Hong Yu (T-18)
HARVEST: Spring, 2019
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
ABOUT
Yu Chi Hong Yu Bai Cha is a white tea produced in 2019 in Yuchi Township, in Taiwan. It is made from the Hong Yu cultivar, traditionally associated with red tea production, here adapted to white tea processing. This combination results in a distinctive raw material with a more expressive and structured character compared to typical white teas.
The production follows the classical white tea method, involving minimal processing without rolling or shaping. After harvesting, the leaves undergo controlled withering and slow drying, preserving their internal composition while allowing gradual natural oxidation. Following processing, the tea is pressed into 357g cakes, a format more commonly associated with compressed teas, which supports long-term storage and gradual transformation.
Yu Chi Hong Yu Bai Cha occupies a unique position within the white tea category, combining Taiwanese cultivar characteristics with traditional white tea techniques and compressed aging potential. It is valued for its stability, depth, and evolving aromatic profile, offering a balance between floral sweetness, subtle spice, and a structured, smooth texture that develops further over time.
TERROIR
Yu Chi Hong Yu Bai Cha is cultivated in Yuchi Township, located in the central mountainous region of Taiwan. The area is characterized by a humid subtropical climate, with abundant rainfall, high humidity, and moderate temperatures, creating stable conditions for tea cultivation. Frequent mist and diffused sunlight support slow and balanced leaf development, preserving aromatic clarity while allowing structural compounds to form.
The tea is produced from the Hong Yu cultivar, which is well adapted to these environmental conditions. The soils in this region are typically well-drained and rich in organic matter, supporting steady plant growth without excessive vigor. This contributes to the density and resilience of the leaf material, which is important for both white tea processing and compression into cakes. Microclimate plays a key role, with cloud cover, humidity, and gentle air circulation moderating photosynthesis. This results in a balanced composition of amino acids and polyphenols, providing both softness and structure in the tea. Compared to more continental tea regions, the environment here promotes a slightly more expressive and aromatic profile.
Another important aspect is the interaction between terroir and post-processing. The compressed form of the tea allows gradual transformation over time, where the initial characteristics shaped by Yuchi terroir continue to evolve. This combination of origin and aging potential results in a tea with increasing depth, integration, and complexity.
ORGANOLEPTICS
The dry leaf consists of compressed material in cake form, showing a mix of buds and leaves with dark green to brown tones and a dense, well-pressed structure. When separated, the leaves reveal a slightly twisted shape and a resilient texture. The aroma of the dry leaf is expressive and layered, with notes of dried flowers, honey, and a subtle spicy nuance characteristic of the Hong Yu cultivar. In a preheated teapot, the leaves open gradually from the first infusion, releasing a rounded aromatic profile where floral sweetness is supported by warm, slightly woody and gently spiced tones. As the infusion develops, the aroma becomes more integrated, combining honeyed notes with a soft fruity depth and a calm, mature character.
The aroma of the liquor is clean and complex, with a harmonious combination of floral notes, gentle sweetness, and light spicy undertones. The taste is smooth and structured, with a medium body and a soft, slightly viscous texture. A natural sweetness forms the core of the profile, supported by floral tones and a mild, well-integrated astringency that adds definition. The Hong Yu cultivar contributes a subtle warming spice character, which develops gradually without overpowering the balance. The aftertaste is long and persistent, with a returning sweetness and a soft, slightly spicy finish. In the empty cup after drinking, a delicate sweet, floral, and lightly spiced aroma remains, leaving a refined and evolving final impression.
Yu Chi Hong Yu Bai Cha is a white tea produced in 2019 in Yuchi Township, in Taiwan. It is made from the Hong Yu cultivar, traditionally associated with red tea production, here adapted to white tea processing. This combination results in a distinctive raw material with a more expressive and structured character compared to typical white teas.
The production follows the classical white tea method, involving minimal processing without rolling or shaping. After harvesting, the leaves undergo controlled withering and slow drying, preserving their internal composition while allowing gradual natural oxidation. Following processing, the tea is pressed into 357g cakes, a format more commonly associated with compressed teas, which supports long-term storage and gradual transformation.
Yu Chi Hong Yu Bai Cha occupies a unique position within the white tea category, combining Taiwanese cultivar characteristics with traditional white tea techniques and compressed aging potential. It is valued for its stability, depth, and evolving aromatic profile, offering a balance between floral sweetness, subtle spice, and a structured, smooth texture that develops further over time.
TERROIR
Yu Chi Hong Yu Bai Cha is cultivated in Yuchi Township, located in the central mountainous region of Taiwan. The area is characterized by a humid subtropical climate, with abundant rainfall, high humidity, and moderate temperatures, creating stable conditions for tea cultivation. Frequent mist and diffused sunlight support slow and balanced leaf development, preserving aromatic clarity while allowing structural compounds to form.
The tea is produced from the Hong Yu cultivar, which is well adapted to these environmental conditions. The soils in this region are typically well-drained and rich in organic matter, supporting steady plant growth without excessive vigor. This contributes to the density and resilience of the leaf material, which is important for both white tea processing and compression into cakes. Microclimate plays a key role, with cloud cover, humidity, and gentle air circulation moderating photosynthesis. This results in a balanced composition of amino acids and polyphenols, providing both softness and structure in the tea. Compared to more continental tea regions, the environment here promotes a slightly more expressive and aromatic profile.
Another important aspect is the interaction between terroir and post-processing. The compressed form of the tea allows gradual transformation over time, where the initial characteristics shaped by Yuchi terroir continue to evolve. This combination of origin and aging potential results in a tea with increasing depth, integration, and complexity.
ORGANOLEPTICS
The dry leaf consists of compressed material in cake form, showing a mix of buds and leaves with dark green to brown tones and a dense, well-pressed structure. When separated, the leaves reveal a slightly twisted shape and a resilient texture. The aroma of the dry leaf is expressive and layered, with notes of dried flowers, honey, and a subtle spicy nuance characteristic of the Hong Yu cultivar. In a preheated teapot, the leaves open gradually from the first infusion, releasing a rounded aromatic profile where floral sweetness is supported by warm, slightly woody and gently spiced tones. As the infusion develops, the aroma becomes more integrated, combining honeyed notes with a soft fruity depth and a calm, mature character.
The aroma of the liquor is clean and complex, with a harmonious combination of floral notes, gentle sweetness, and light spicy undertones. The taste is smooth and structured, with a medium body and a soft, slightly viscous texture. A natural sweetness forms the core of the profile, supported by floral tones and a mild, well-integrated astringency that adds definition. The Hong Yu cultivar contributes a subtle warming spice character, which develops gradually without overpowering the balance. The aftertaste is long and persistent, with a returning sweetness and a soft, slightly spicy finish. In the empty cup after drinking, a delicate sweet, floral, and lightly spiced aroma remains, leaving a refined and evolving final impression.
WHITE TEA
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