YU CHI HONG YU BAI CHA BING
WHITE YU CHI RED JADE CAKE
WHITE TEA
★ PESTICIDE-FREE GARDENING
Yuchi, Nantou, Taiwan
Rare white tea from the famous Hong Yu (T-18) cultivar, traditionally processed and pressed into 357 g cakes for further aging. After 5+ years of storage, this tea gained an aged flavor and complex taste. MORE
AROMA
...
TASTE
...
ALTITUDE: 700-800 m
VARIETAL: Hong Yu (T-18)
HARVEST: Spring, 2019
WHITE TEA
★ PESTICIDE-FREE GARDENING
Yuchi, Nantou, Taiwan
Rare white tea from the famous Hong Yu (T-18) cultivar, traditionally processed and pressed into 357 g cakes for further aging. After 5+ years of storage, this tea gained an aged flavor and complex taste. MORE
AROMA
...
TASTE
...
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
AGED "RED JADE" WHITE TEA from YU CHI 2019
ORIGIN
Yuchi Township, in the heart of Taiwan, is famously known for its stunning Sun Moon Lake, but it also boasts a rich tea heritage that often goes unnoticed. The area is home to the oldest Taiwanese black tea plantation and the longest-operating Ceylon tea factory in the country, highlighting a significant yet lesser-known aspect of Taiwan's agricultural history. The roots of black tea cultivation in Taiwan trace back to around 1923 during the Japanese colonial era. The Japanese introduced new tea varieties and began experimenting with cultivation in several regions, including Taipei, Taitung, and Hualien. In their explorations, the Japanese colonists discovered Yuchi Township, characterized by its gentle, low hills well-suited for agricultural pursuits. Here, they introduced the Assam tea variety, which has roots in India. With favorable cultivation conditions, black tea production soared, predominantly aimed at international markets rather than the local populace. The aromatic beverage was largely accessible only to the upper class.
The Yuchi Branch of the Tea Research and Extension Station, established in 1936 on Maolan Mountain, played a pivotal role in reviving the region's struggling tea industry. Their mission was to preserve and promote the Indian Assam variety. Through the combined efforts of both the local and central government, Yuchi's black tea began to flourish once more, eventually becoming an emblematic specialty of the region. This success story is a beacon of hope for the future of the region's tea industry.
The Taiwan Tea Research and Extension Station (TRES) created a special cultivar, a hybrid of Taiwanese wild and Burmese Assamica varietals. This unique cultivar gave birth to Red Jade tea, which has earned a lot of attention over the years and became the most successful red tea in Taiwan. Red Jade from Nantou county, also known as 'Sun Moon Lake', is considered to have a more full-bodied and stronger flavour than other areas. This tea is famous for its complex honey-like and spicy taste with a menthol hint, making it a must-try for any tea enthusiast. It represents the highest mastery of red tea and is undoubtedly one of the most unique red teas on the planet. This rare white tea is made from the same famous cultivar, traditionally processed and pressed into 357 g cakes for further aging. After 5+ years of storage, this tea gained an aged flavour and complex taste.
ORGANOLEPTICS
I can hardly believe that true aficionados of quality tea could pass by such a tea. This specimen, with its mere appearance, evokes a storm of delight and an irresistible desire to taste this creation. Set against the backdrop of most white teas, this tea is unique and very rare for several reasons. Made from a special cultivar of tea leaves, pressed into a 357-gram cake, and aged for 5 years in Taiwan, this tea boasts a unique flavor and vibrant character that distinctly sets it apart in the white tea category.
The dry tea leaves possess a bright, sweet, fresh, and I would even say lively aroma, with berry, fruity, and wine notes. This very unusual aroma for white tea promises a wonderful and intriguing tea experience. In a warmed teapot, the aroma unfolds into wine-like, bakery motifs, combined with berry and fruity notes. The rinsed tea leaves enhance the aroma, acquiring vanilla, sugary, and creamy notes. The scent reminds one of the finest wulongs and red teas from Taiwan, but there is something subtly light and magical that makes this tea special.
The brew now steeps into a rather dark infusion of amber color with cognac tones. The taste of the tea is deep, rich, sweet, with floral, honeyed, and malty nuances. The tea leaves a long-lasting soft aftertaste. In subsequent steepings, the flavor unfolds into a strong, rich, and multifaceted profile. This tea intertwines the qualities of Taiwanese oolongs, the depth of red tea, and the softness and texture of white teas. The tea has excellent potential for further aging; the only thing that holds one back is its astonishing flavor that is hard to resist. After prolonged steeping, the tea brews into a strong, robust infusion with pronounced tannic astringent qualities. The tea provides a warming as well as a calming effect, yet at the same time is uplifting and invigorating.
Yuchi Township, in the heart of Taiwan, is famously known for its stunning Sun Moon Lake, but it also boasts a rich tea heritage that often goes unnoticed. The area is home to the oldest Taiwanese black tea plantation and the longest-operating Ceylon tea factory in the country, highlighting a significant yet lesser-known aspect of Taiwan's agricultural history. The roots of black tea cultivation in Taiwan trace back to around 1923 during the Japanese colonial era. The Japanese introduced new tea varieties and began experimenting with cultivation in several regions, including Taipei, Taitung, and Hualien. In their explorations, the Japanese colonists discovered Yuchi Township, characterized by its gentle, low hills well-suited for agricultural pursuits. Here, they introduced the Assam tea variety, which has roots in India. With favorable cultivation conditions, black tea production soared, predominantly aimed at international markets rather than the local populace. The aromatic beverage was largely accessible only to the upper class.
The Yuchi Branch of the Tea Research and Extension Station, established in 1936 on Maolan Mountain, played a pivotal role in reviving the region's struggling tea industry. Their mission was to preserve and promote the Indian Assam variety. Through the combined efforts of both the local and central government, Yuchi's black tea began to flourish once more, eventually becoming an emblematic specialty of the region. This success story is a beacon of hope for the future of the region's tea industry.
The Taiwan Tea Research and Extension Station (TRES) created a special cultivar, a hybrid of Taiwanese wild and Burmese Assamica varietals. This unique cultivar gave birth to Red Jade tea, which has earned a lot of attention over the years and became the most successful red tea in Taiwan. Red Jade from Nantou county, also known as 'Sun Moon Lake', is considered to have a more full-bodied and stronger flavour than other areas. This tea is famous for its complex honey-like and spicy taste with a menthol hint, making it a must-try for any tea enthusiast. It represents the highest mastery of red tea and is undoubtedly one of the most unique red teas on the planet. This rare white tea is made from the same famous cultivar, traditionally processed and pressed into 357 g cakes for further aging. After 5+ years of storage, this tea gained an aged flavour and complex taste.
ORGANOLEPTICS
I can hardly believe that true aficionados of quality tea could pass by such a tea. This specimen, with its mere appearance, evokes a storm of delight and an irresistible desire to taste this creation. Set against the backdrop of most white teas, this tea is unique and very rare for several reasons. Made from a special cultivar of tea leaves, pressed into a 357-gram cake, and aged for 5 years in Taiwan, this tea boasts a unique flavor and vibrant character that distinctly sets it apart in the white tea category.
The dry tea leaves possess a bright, sweet, fresh, and I would even say lively aroma, with berry, fruity, and wine notes. This very unusual aroma for white tea promises a wonderful and intriguing tea experience. In a warmed teapot, the aroma unfolds into wine-like, bakery motifs, combined with berry and fruity notes. The rinsed tea leaves enhance the aroma, acquiring vanilla, sugary, and creamy notes. The scent reminds one of the finest wulongs and red teas from Taiwan, but there is something subtly light and magical that makes this tea special.
The brew now steeps into a rather dark infusion of amber color with cognac tones. The taste of the tea is deep, rich, sweet, with floral, honeyed, and malty nuances. The tea leaves a long-lasting soft aftertaste. In subsequent steepings, the flavor unfolds into a strong, rich, and multifaceted profile. This tea intertwines the qualities of Taiwanese oolongs, the depth of red tea, and the softness and texture of white teas. The tea has excellent potential for further aging; the only thing that holds one back is its astonishing flavor that is hard to resist. After prolonged steeping, the tea brews into a strong, robust infusion with pronounced tannic astringent qualities. The tea provides a warming as well as a calming effect, yet at the same time is uplifting and invigorating.
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