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Sun Moon Lake Red Tea日月潭红茶

taiwan-red · Yuchi, Nantou County, Taiwan

Sun Moon Lake Red Tea is a taiwan-red black tea from Yuchi, Nantou County, Taiwan. Brew it at 90°C with 5g of leaf per 100ml of water; expect up to 7 short infusions in a small gaiwan or teapot. No rinse needed.

Quick facts

Origin
Yuchi, Nantou County, Taiwan
Category
Black tea
Cultivar
TRES #18 (Ruby) — Burmese assamica × native Taiwanese wild tea hybrid, released 1999
Oxidation
full
Roast
none
Water temp
90°C
Leaf ratio
5g / 100ml
Infusions
up to 7
Rinse
No

Tasting notes

Ruby 18 is the tea you can identify blind after one sip. There is a cool camphor-cinnamon thing that hits the roof of the mouth before any of the expected red-tea flavours register — menthol, bark, something almost like a wintergreen leaf crushed between your fingers. That is cinnamaldehyde from the T18 cultivar, a 1999 cross of Burmese assamica and a wild Taiwanese mountain tea, and nothing on the mainland tastes like it. Underneath the spice the liquor is actually quite gentle: brown sugar, cocoa, old cedar. Much lighter than the big-leaf parentage would suggest. The risk with this tea is steeping it like you would Dian Hong — too hot, too long — which flattens the cinnamon top note into something tannic and woody. Keep the water at 90°C, keep the early steeps short, and the signature stays where it belongs: right at the front of the cup.

Flavor profile

Unmistakable cinnamon and fresh mint character that no other red tea matches — the signature of the Ruby cultivar. Underneath the spice sits warm cocoa, aged wood, and a sweetness reminiscent of brown sugar. Lighter and cleaner than Indian Assam despite sharing large-leaf parentage.

Terroir

Lake-side highlands (~700m), humid subtropical, volcanic soil

Cultivar: TRES #18 (Ruby) — Burmese assamica × native Taiwanese wild tea hybrid, released 1999

Brewing

  1. Steep 1: 15 seconds
  2. Steep 2: 15 seconds
  3. Steep 3: 20 seconds
  4. Steep 4: 20 seconds
  5. Steep 5: 25 seconds
  6. Steep 6: 30 seconds
  7. Steep 7: 40 seconds

Brew at 90°C or just above to bring out the signature cinnamon-mint aromatics without bitterness. Works well in both porcelain and Yixing.

Aroma & taste

Aroma

  • cinnamon
  • mint
  • cocoa

Taste

  • cinnamon
  • mint
  • cocoa
  • brown sugar
  • aged wood

Processing

  • withered
  • rolled
  • fully oxidized
  • dried
Start brewing Sun Moon Lake Red Tea

Sources