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
- Steep 1: 15 seconds
- Steep 2: 15 seconds
- Steep 3: 20 seconds
- Steep 4: 20 seconds
- Steep 5: 25 seconds
- Steep 6: 30 seconds
- 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